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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.
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.
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.
- 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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Wet Burrito
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
You reference cilantro lime rice in a few of your recipes but I can’t find how to make it anywhere on your site. Do you have a recipe for the cilantro lime rice?
Great news! The cilantro lime rice recipe is in the Fajita Bowls: https://tastesbetterfromscratch.com/honey-lime-chipotle-chicken-fajita-bowls/
Just follow the rice instructions and skip adding the black beans. The rice gets toasted with onion and garlic, cooked in chicken broth with cumin, then finished with lime juice and cilantro. It’s delicious on its own!
Wonderful! Thanks so much.
I’ve made these at least a dozen times over the last couple of years and they are a winner. I use rotisserie chicken to makes things simple. I also add a big spoonful of enchilada sauce to the inside to help keep things moist. I’m currently waiting for my authentic mexican rice (from this site, it’s also awesome) to finish to make my next batch for dinner tonight. Easy, quick and tastes great.