Wet Burrito

Ingredients (Sause Mix)

  • 2 tablespoons (30 g) butter (or use oil)
  • 2 tablespoons (16 g) all-purpose flour
  • 2 cups (475 ml) beef broth (or chicken/vegetable broth)
  • 1 cup (240 ml) red enchilada sauce (store-bought or homemade)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

Ingredients (Burrito Filling)

  • 1 pound (450 g) ground beef (substitute with shredded chicken or ground turkey if you prefer)
  • 1 tablespoon (15 ml) vegetable oil (optional, if your ground beef is lean)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper (adjust to taste)
  • 1 cup cooked pinto beans or black beans (drained and rinsed if using canned)
  • 1 cup cooked rice (optional but adds nice bulk)

Ingredients (Assembling & Topping)

  • 4–6 large flour tortillas (burrito-sized)
  • 2 cups (200–250 g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Optional garnishes: shredded lettuce, diced tomatoes, sliced jalapeños, sliced black olives, sour cream, guacamole, chopped cilantro
  • Instructions

Instructions

Cook the Filling:

  • In a large skillet over medium-high heat, add the vegetable oil (if using).
  • Add the ground beef and cook, breaking it up with a wooden spoon. Once the beef is halfway browned, add diced onion and minced garlic.
  • Continue cooking until the beef is fully browned and the onion is soft. Drain any excess fat if necessary.
  • Stir in chili powder, cumin, oregano, salt, and black pepper. Taste and adjust seasonings as desired.
  • Add in beans (and cooked rice, if using). Stir well to combine, then remove from heat.

Prepare the Sauce:

  • In a saucepan over medium heat, melt the butter.
  • Whisk in the flour to form a roux, cooking for about 1 minute (this helps cook out the raw flour taste).
  • Slowly pour in the broth, whisking constantly to avoid lumps.
  • Stir in the enchilada sauce, chili powder, and cumin.
  • Bring the sauce to a gentle simmer and cook for about 3–5 minutes, until slightly thickened.
  • Season with salt and pepper to taste, then remove from heat.

Assemble the Burritos:

  • Preheat your oven to 375°F (190°C).
  • Warm the tortillas in the microwave or on a hot skillet to make them more pliable.
  • Place a scoop of the beef-bean filling in the center of each tortilla. Add a handful of shredded cheese on top of the filling (reserve about half for topping later).
  • Fold the sides of the tortilla in, then roll it up from bottom to top, tucking in the filling snugly to form a burrito.

Smother and Bake:

  • Lightly grease a baking dish (or line with foil for easy cleanup).
  • Arrange the burritos seam-side down in the dish.
  • Pour the warm sauce evenly over the burritos, making sure they’re well-covered.
  • Sprinkle the remaining shredded cheese on top.
  • Bake uncovered for 15–20 minutes, or until the cheese is fully melted and the sauce is bubbly around the edges.

Garnish and Serve:

  • Carefully remove from the oven.
  • Add your desired toppings: shredded lettuce, diced tomatoes, jalapeños, olives, sour cream, guacamole, or fresh cilantro.
  • Serve the wet burritos while hot.

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