Easy Wet Burrito Recipe - Tastes Better from Scratch (original) (raw)

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The reigning king of all burritos has to be a delicious Wet Burrito stuffed with shredded meat, beans, rice and cheese, smothered in red or green enchilada sauce and baked with cheese on top.

A wet burrito on a plate smothered in enchilada sauce and melted cheese.

If you've never heard of a “wet burrito” (aka Burrito Mojado) it's not hard to guess where it gets its name! Regular burritos are stuffed in a flour tortilla and wrapped in aluminum foil so you can eat them with your hands. Wet burritos are made “wet” when smothered in enchilada sauce, served on a plate, and eaten with a fork.

If you want to make my favorite version of a wet burrito, try it served with both red and green enchilada sauce spooned separately over each half of the burrito. Top it with sour cream and guacamole and not only is it delicious, but it's festive as it looks like the Mexican flag!

Ingredients Needed:

Flour Tortillas: These are my favorite authentic tasting flour tortillas. They do need to be cooked first.
Shredded Meat: Carnitas pork, carne asada, or shredded chicken, or leave out the meat entirely, for vegetarian burritos.
Rice: Cooked white, brown, Mexican rice or cilantro-lime rice.
Beans: black, pinto or refried beans.
Enchilada sauce: Use your favorite store-bought sauce, or make my super easy homemade red enchilada sauce.
Shredded Cheese: Mozzarella cheese is traditional, but use whatever kind of cheese you like, or leave it out if you don't like cheese.

The ingredients needed to make wet burritos, including flour tortillas, enchilada sauce, shredded pork, black beans, cooked rice and shredded cheese.

How to make Wet Burritos:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
Layer flour tortillas with a handful of meat, beans, rice, and cheese. (Fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
Bake for 20 minutes, or until warmed through.
Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.

Three process photos for filling, rolling and assembling wet burritos.

Serve smothered burritos topped with sour cream, guacamole, salsa or pico de gallo.

Make Ahead and Freezing Instructions:

To Make Ahead: The burritos can be filled, rolled tightly and stored in the fridge 2-5 days in advance, depending on the freshness of the ingredients used.

To Freeze: Fill and roll burritos tightly, then place in a freezer safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator then bake as directed, smothering in enchilada sauce and cheese during the last part of baking.

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▢ 3 cups cooked , shredded beef, chicken, pork, or steak
▢ 2 cups Red or Green enchilada sauce, , homemade or store-bought
▢ 1 can black or pinto beans, , drained and rinsed (or refried beans)
▢ 1 1/2 cups Mexican rice , or cilantro lime, white or brown rice
▢ 2 cups shredded mozzarella cheese, , or your favorite kind, divided
▢ 5 large (burrito size) flour tortillas
▢ Other filling ideas: sautéed bell pepper and onion, roasted corn, shredded cabbage

For topping:

▢ sour cream, guacamole, pico de gallo or salsa
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
Bake for 20 minutes, or until warmed through.
Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
Serve topped with sour cream, guacamole and pico de gallo or salsa.

Make Ahead Instructions: The burritos can be filled, rolled tightly and stored in the fridge 2-5 days in advance, depending on the freshness of the ingredients used.

Freezing Instructions: Fill and roll burritos tightly, then place in a freezer safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator then bake as directed, smothering in enchilada sauce and cheese during the last part of baking.

Calories: 455kcal, Carbohydrates: 37g, Protein: 39g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 98mg, Sodium: 1510mg, Potassium: 505mg, Fiber: 8g, Sugar: 7g, Vitamin A: 978IU, Vitamin C: 4mg, Calcium: 271mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Published November 16, 2020

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.