Quick & Easy Wet Burritos
Burritos in an easy enchilada sauce for dinner in under an hour.
Ingredients
- 9 x 13 pan
- Tortillas
Sauce
- 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.
Optional Additions
- chili powder/cayenne pepper to taste
- 1 small pureed zucchini
Burrito Fillings
- 2 cans refried pinto beans
- 3 tbsp canned pureed pumpkin or sweet potato
Toppings (after cooking)
- yogurt/sour cream/etc.
- cilantro
- jalapeños
- salsa
Instructions
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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.
Recipe Notes
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!