Go Back

Wet Burritos

These wet burritos are a hearty, comfort-food delight featuring warm flour tortillas stuffed with a savory beef and bean filling and drenched in a rich enchilada sauce. With layers of melted cheese and the option to add extra rice or your favorite toppings, this recipe is both satisfying and versatile—perfect for weeknight dinners or casual gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1½ pounds ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 can (15 oz) refried beans
  • ½ cup beef broth or water
Tortillas & Cheese
  • 6 large flour tortillas (10-12 inch)
  • 2 cups shredded Mexican-blend cheese (or cheddar and Monterey Jack)
  • 1 cup cooked rice optional, but traditional
Sauce & Topping
  • 2 cups red enchilada sauce (homemade or store-bought)
  • ½ cup tomato sauce
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¾ cup shredded cheese for topping
  • Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced jalapeños

Equipment

  • Large skillet
  • Saucepan
  • Baking dish
  • Cutting board
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the ground beef until fully browned and crumbly. Drain any excess grease.
  3. Add the finely chopped onion to the skillet and cook for 3–4 minutes until softened.
  4. Stir in the minced garlic and cook for about 30 seconds, being careful not to burn it.
  5. Mix in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper, ensuring the beef is evenly coated with the spices.
  6. Add the refried beans and beef broth (or water), and let the filling simmer until it thickens slightly.
  7. Meanwhile, prepare the enchilada sauce by combining the red enchilada sauce, tomato sauce, cumin, and garlic powder in a small saucepan; heat gently until warmed through.
  8. Warm the tortillas to make them pliable. Then, spoon a generous amount of the beef filling onto the center of each tortilla.
  9. If using, sprinkle a portion of the cooked rice over the filling, then add a good handful of shredded cheese.
  10. Fold in the sides of the tortilla and roll tightly. Place the rolled burritos seam-side down in a baking dish.
  11. Pour the warmed enchilada sauce over the burritos until they are completely covered, then sprinkle the remaining shredded cheese on top.
  12. Bake in the preheated oven until the cheese is melted and bubbly.
  13. Serve hot with your favorite optional toppings such as sour cream, chopped cilantro, diced tomatoes, or sliced jalapeños.

Notes

These wet burritos are perfect for a comforting family dinner or a casual gathering. They offer a wonderful balance of savory beef, creamy beans, and a rich enchilada sauce that soaks into every bite. Feel free to customize the filling or switch out the meat for chicken or a vegetarian alternative. Leftovers can be stored and reheated for a quick meal on busy nights.