Description
These Fabulous Wet Burritos are a delicious Tex-Mex treat that are perfect for a cozy family dinner or a gathering with friends. Filled with your choice of meat, beans, rice, and cheese, then smothered in enchilada sauce and baked to perfection, these burritos are sure to be a hit!
Ingredients
Units
Scale
For the Burritos:
- 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
Instructions
- Preheat oven: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly spray with cooking spray.
- Fill tortillas: Layer flour tortillas with meat, beans, rice, and cheese. Roll burritos tightly, folding the ends in, and place seam-side down on the baking sheet.
- Bake: Bake for 20 minutes, or until warmed through.
- Prepare sauce: Heat enchilada sauce in a saucepan or microwave. Spoon sauce over burritos, sprinkle with cheese, and return to oven until cheese is melted.
- Serve: Top with sour cream, guacamole, and pico de gallo or salsa before serving.
Notes
- 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 freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
