I go through cooking phases where I want to cook and bake and be in the kitchen all day, and other days where I will avoid the kitchen to the point of buying paper plates just to get out of there. You with me?
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Cooking should be fun, and these quick and easy wet burritos will help you remember that you can still enjoy some good Mexican food without slaving all day in the kitchen.
These burritos can be made in under half an hour. But what makes a wet burrito? It’s really just a burrito in an easy enchilada sauce. Burrito recipe + enchilada recipe = deliciousness. Of all of our easy Mexican recipes, burritos are a staple and the sauce takes it to a whole new level of awesome. This is ultimate comfort food! Like turning a burrito into a pasta shell that soaks up a delicious sauce.
This recipe is my go-to because it’s easily customizable for any tastebuds or preferences but is a little more comfort than plain ole tacos. Just change up the filling or the sauce and you could make this wet burrito recipe every day with a new spin. Breakfast wet burritos, potato burritos, beef burritos, tofu burritos, add the taco seasoning you’ve been craving, you name it, they’ll all taste even more delectable when you add an enchilada sauce and cheese.
One thing that I’m always surprised by is how few people are taught how to fold a burrito. Everyone has a slightly different variation to how to fold a burrito, just like everyone folds clothes and boxes and towels just a little differently, but the end result should be the same: it stays together. Your goal is to create a pocket, rolled tightly (fold one side and roll the burrito), with the seam side down.
Here’s the way I do it, but there are plenty of ways to fold a pocket.
Quick and Easy Wet Burritos: Nutrition
I really want you guys to add your own nutrients with this one! I suggest adding pureed zucchini and pureed pumpkin, but the sky’s the limit! Find what you like in it and change it up!
We occasionally add in ground beef or shredded beef with a flour tortilla, but corn tortillas have been the favorite recently. I try to stay away from the more processed ingredients, so I hope you choose quality refried beans and sour cream.
You can’t go wrong with the fresh staples like lettuce and diced tomatoes (or pico de gallo), black beans, or a squeeze of lime juice on the top like you would do with a fish taco. A little bit of shredded cheese added as the burritos are pulled from the oven help bring the tomato sauce recipe over the top.
Once the cheese is melted, it adds a delicious zing to the flavors. A wet burrito served at most Mexican restaurants would also include a portion of Mexican rice on the side, probably with the remaining cheese, but I will leave that up to you. Either way you’ll enjoy this burrito tomato sauce.
We’ve tried this wet burrito recipe with pureed sweet potato, butternut squash, carrots, chopped spinach, etc. My husband’s favorite way is with the hint of sweetness from the pumpkin (not to mention the beta carotene and vitamin A) mixed in the beans, but no veggies in the sauce. Instead, he liked freshly chopped jalapeños on top!
Jalapeños are surprisingly very nutritious. They contain vitamin A, a LOT of vitamin C when you keep them raw, vitamin b-6, magnesium and a wee bit of iron.
My favorite fact: hot peppers are antimicrobial and help digestion. Next time you get nervous about food pathogens on the news, spice up your food!
Burritos in an easy enchilada sauce for dinner in under an hour.
- 9 x 13 pan
- Tortillas
- 3 tbsp tomato paste
- 1 1/5 cups veggie broth
- 1/2 cup salsa I like using pureed red salsas with pureed onions, garlic and cilantro already in it
- 2 tbsp [salt-free adobo seasoning|http://www.thespicehouse.com/spices/adobo-seasoning] or equal proportions of onion, garlic, cumin, & Mexican oregano powders
- salt & pepper to taste
- 1 tsp cornstarch or flour, tapioca starch, etc.
- chili powder/cayenne pepper to taste
- 1 small pureed zucchini
- 2 cans refried pinto beans
- 3 tbsp canned pureed pumpkin or sweet potato
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Preheat Oven to 350 degrees.
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Combine sauce ingredients on stove top, bring to a boil and simmer. Taste for desired spicy hot level, if you prefer spicier, add chili/cayenne peppers, if too spicy, add a little more veggie broth to bring the spice down a notch.
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While the sauce is simmering, combine pinto beans with desired veggies, stir, and fill into the burritos.
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Fold burritos.
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Pour half the sauce on the bottom of a 9 x 13 glass dish.
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Fill the baking dish with burritos.
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Cover in the rest of the sauce (spoon over any tortillas that get missed or the tortilla with be crispy instead of soft).
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Top with cheese.
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In your preheated oven, bake for about 20 minutes or until the cheese is browned.
Sauce variation ideas (instead of salsa + tomato paste):
Green enchilada sauce
red enchilada sauce
Feel free to add cheese in each of burritos if you like a little indulgence.
If you're using beef, you could exchange the adobe seasoning for taco seasoning, but the adobe flavoring is my preference for wet burritos.
*I've never tried this recipe in an instant pot, but if you do, please leave me a comment with the amount of time you like and if it turned out well!
Nothing like a smothered burrito in red sauce with cheddar cheese on top. Enjoy!
I also made a similar dish with scrambled eggs wrapped in a tortilla and topped with leftover lentil soup-sauce (thick) and queso cheese and then baked 15 minutes to melt the cheese and meld the flavors.
I will try this one soon.
Thank you! You’ll love it. 🙂
I love the recipes
Thank you so much!