Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Intensity: Medium. This recipe involves some multitasking (making the sauce and filling simultaneously) and careful rolling, but uses mostly pre-made ingredients for ease.
Yield: 4 large burritos
There are burritos, and then there are Wet Burritos. This isn’t a handheld meal; this is a knife-and-fork, smothered-in-sauce, pure comfort food masterpiece. Imagine a large flour tortilla, stretched to its limit with a savory filling of seasoned beef and refried beans. It’s then lightly fried until crisp, nestled in a baking dish, and completely drowned in a rich, homemade enchilada-style red sauce. A generous blanket of melted cheese finishes it off, baking everything into a bubbly, irresistible casserole.
This recipe breaks down the process into simple steps, from crafting a quick sauce from scratch (which is easier and tastier than canned!) to rolling the perfect, tear-free burrito. Get ready to serve up a dinner that will have everyone asking for seconds.
Why You’ll Love These Wet Burritos
Better than Restaurant-Style: The homemade red sauce is tangy, rich, and far superior to anything from a can.
Completely Customizable: This recipe is a perfect base. Make it with chicken, add rice, or load it up with extra veggies.
Crowd-Pleasing Comfort Food: It’s the ultimate hearty meal, perfect for a family dinner or a casual get-together.
Make-Ahead Friendly: You can assemble the entire dish a day in advance and bake it when you’re ready to eat.
Ingredients
For the Red Enchilada Sauce:
3 tablespoons vegetable oil or olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder (use a good quality one for the best flavor)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
2 cups chicken or vegetable broth
1 (8-ounce) can tomato sauce
Salt and black pepper, to taste
For the Burrito Filling and Assembly:
1 lb lean ground beef
½ yellow or white onion, finely chopped
2 cloves garlic, minced
1 (16-ounce) can refried beans
4 large flour tortillas (10-12 inches)
2 cups shredded cheddar or Monterey Jack cheese, divided
Optional fillings: 1 (4-ounce) can diced green chiles, cooked rice
For frying: 2 tablespoons vegetable oil
For Topping (Optional but Recommended):
Diced fresh tomatoes
Sliced green onions
Chopped fresh cilantro
Sour cream
Sliced black olives
Instructions
Part 1: Make the Red Sauce
Make the Roux: In a medium saucepan, heat the 3 tablespoons of oil over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a bubbly paste. Be careful not to let it brown.
Add Spices: Add the chili powder, cumin, garlic powder, onion powder, and oregano. Whisk continuously for about 30 seconds to 1 minute. This step “blooms” the spices in the fat, deepening their flavor.
Whisk in Liquids: Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Add the tomato sauce.
Simmer: Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to taste. Cover and set aside.
Part 2: Make the Beef Filling
Brown the Beef: While the sauce simmers, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain off any excess fat.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Combine with Beans: Reduce heat to low. Add the can of refried beans to the skillet with the beef. If using, stir in the diced green chiles here. Mix everything together until the beans are warmed through and fully incorporated. Turn off the heat and set aside.
Part 3: Assemble the Burritos
Preheat & Prep: Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish.
Warm the Tortillas: To make them pliable and prevent cracking, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating each one in a dry skillet for about 15 seconds per side.
Fill and Roll:
Lay a warm tortilla on a clean work surface.
Spoon about ¾ cup of the beef and bean mixture in a line just below the center of the tortilla.
Sprinkle about ¼ cup of shredded cheese over the filling.
Fold the sides of the tortilla in over the filling.
Holding the sides in place, fold the bottom edge of the tortilla up and over the filling, tucking it in tightly. Roll the burrito away from you until it’s completely closed and seam-side down. Repeat with the remaining tortillas and filling.
Sear the Burritos: In a large skillet, heat the 2 tablespoons of oil over medium-high heat. Carefully place the burritos seam-side down in the hot oil (you may need to do this in batches). Fry for 1-2 minutes per side, until they are golden brown and crisp. This step adds incredible texture and prevents them from getting too soggy in the sauce.
Assemble in Dish: Place the seared burritos seam-side down in the prepared baking dish. They should fit snugly in a single layer.
Part 4: Bake and Serve
Smother and Cheese: Pour the prepared red sauce evenly over the tops of the burritos, making sure to cover them completely. Sprinkle the remaining 1 cup of shredded cheese over the sauced burritos.
Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown in spots.
Rest and Serve: Let the dish stand for 5 minutes before serving. This allows the sauce to settle. Serve hot, garnished with your favorite toppings like fresh tomatoes, green onions, cilantro, and a generous dollop of sour cream.
Nutrition Information
The following is an estimate per serving (1 large burrito, with sauce and cheese, without additional toppings).
Calories: 820 kcal
Fat: 42g
Saturated Fat: 18g
Cholesterol: 115mg
Sodium: 1650mg
Carbohydrates: 65g
Fiber: 10g
Sugar: 8g
Protein: 42g