The Ultimate Comfort of Homemade Wet Burritos
There is something deeply satisfying about a meal that requires both a fork and a knife. A wet burrito takes everything you love about a classic wrap and smothers it in a vibrant, savory sauce that transforms the entire experience.
This dish is the perfect solution for those evenings when you crave the bold flavors of a cantina but want the cozy atmosphere of your own dining room. It is a hearty, generous meal that feels like a special occasion even on a busy Tuesday.
This recipe matters because it balances convenience with authentic flavor. By using a few smart shortcuts and a focus on seasoning, you can create a restaurant-quality dinner that brings everyone to the table with a hearty appetite.
Ingredients
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1 pound Ground beef (Or shredded rotisserie chicken)
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1 small White onion (Finely diced)
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1 can (15 oz) Refried beans (Standard or seasoned)
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1 can (10 oz) Red enchilada sauce (Mild or medium)
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1 can (8 oz) Tomato sauce
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6 large Flour tortillas (Burrito size)
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2 cups Shredded Mexican blend cheese (Or sharp cheddar)
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1 tablespoon Chili powder (Adjust to your spice preference)
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1 teaspoon Ground cumin
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Salt and black pepper (To taste)
Instructions
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Preheat your oven to 375°F and lightly grease a large baking dish with non-stick spray.
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Brown the ground beef and diced onions in a large skillet over medium heat until the meat is fully cooked.
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Drain any excess fat from the skillet and stir in the chili powder, cumin, salt, and pepper.
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Warm the refried beans in a small pot or microwave until they are easy to spread.
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In a separate small saucepan, whisk together the enchilada sauce and tomato sauce over low heat until warmed through.
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Lay out a tortilla and spread a generous layer of refried beans down the center.
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Add a scoop of the seasoned beef and a sprinkle of cheese on top of the beans.
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Fold in the sides of the tortilla and roll it up tightly, placing it seam-side down in the prepared baking dish.
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Repeat the process for all tortillas, then pour the warm red sauce evenly over the top of the burritos.
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Sprinkle the remaining shredded cheese over the sauce and bake for 15 minutes until the cheese is bubbly and melted.
Why This Recipe Works
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Mixing the enchilada sauce with tomato sauce creates a milder, thicker “gravy” that perfectly coats the flour tortillas.
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Baking the burritos seam-side down ensures they stay intact and don’t unravel under the weight of the sauce.
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The combination of refried beans and seasoned beef provides a protein-packed, filling interior that holds its shape.
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Melting the cheese directly onto the sauce creates a beautiful, gooey crust that balances the acidity of the tomatoes.
Tips for Best Results
Warm your tortillas in the microwave for 15 seconds before rolling. This makes them more pliable and prevents them from cracking as you fold in the edges.
Don’t overfill the burritos. It is tempting to pack them tight, but leaving a little room allows the sauce to seep into the folds and prevents the filling from bursting out in the oven.
If you have the time, let the beef mixture sit for five minutes after seasoning. This allows the spices to fully penetrate the meat for a more consistent flavor in every bite.
Variations & Substitutions
For a vegetarian version, swap the ground beef for a mixture of black beans and corn, or use a plant-based meat crumble seasoned with the same spices.
If you prefer a “Green” Wet Burrito, replace the red enchilada sauce and tomato sauce with a jar of salsa verde and a dollop of sour cream whisked in.
To add a bit of freshness, top the finished dish with shredded lettuce, diced tomatoes, and sliced black olives just before serving.
Frequently Asked Questions
Can I make these wet burritos ahead of time?
You can assemble the burritos and store them in the fridge, but wait to add the sauce and cheese until you are ready to bake. This prevents the tortillas from getting soggy.
How do I reheat leftovers?
The oven is best for reheating. Place a single burrito in a small dish, cover with foil, and bake at 350°F until the center is hot.
What is the best way to prevent soggy tortillas?
Ensure your meat and bean filling isn’t too watery. Draining the beef well and using a thick sauce helps keep the tortilla structure firm.
Can I use corn tortillas instead?
Corn tortillas are usually too small and fragile for large burritos. If you prefer corn, this recipe works beautifully as enchiladas using smaller portions.
There is a simple pleasure in a home-cooked meal that satisfies both the soul and the stomach. These wet burritos are a testament to how easy it can be to bring bold, comforting flavors to your family table. We hope you enjoy this messy, delicious classic as much as we do.
