This easy wet burrito recipe is made with ground beef and refried beans. It’s baked and then smothered in red enchilada sauce and topped with melted cheese.
These wet burritos are all around fantastic. I loved the combination of the refried pinto beans with the whole black beans. The slight heat from the RO-TEL adds a lot of flavor, and the burritos taste incredible smothered in enchilada sauce.
There wasn’t too much or too little in each bite, just the perfect amount of everything.
Plus, that homemade taco seasoning is seriously the best blend. I use it in so many recipes, and it never disappoints.
The toppings take it to the next level. Sour cream and guacamole calms down the heat, and cherry tomatoes with green onions bring a little bright freshness. It’s like a little bit of heaven in each bite.
What Is The Difference Between A Burrito And A Wet Burrito?
Traditional burritos are served wrapped up in aluminum foil. They’re meant to be partially unwrapped and eaten with your hands. A wet burrito is smothered in red sauce and topped with melted cheese, it’s then eaten off of a plate with a knife and fork.
Wet Burritos VS Enchiladas
They’re similar because they’re both rolled tortilla dishes that are topped with sauce, but there are a couple of key differences.
First, enchiladas are typically made with corn tortillas, and wet burritos are made with large flour tortillas.
Second, wet burritos are wrapped in a way where they are fully closed, and enchiladas are rolled with the ends open.
Third, enchiladas are baked with the sauce, and wet burritos are served on a plate and then have the sauce poured on them.
Fourth, enchiladas are significantly smaller than wet burritos.
How To Meal Prep Wet Burritos
This recipe is especially great if you’re looking for an amazing meal that you can easily meal prep.
I’ll make a big batch of these, then store them individually wrapped in the fridge without baking them.
To serve them, I’ll bake them at 350 F for 20 – 25 minutes, then top them with enchilada sauce and shredded cheese and bake them for an additional 5 minutes.
It’s amazing because it tastes freshly made, and we eat it all the time.
We’re going to start by making a homemade taco seasoning. For that you’ll need chili powder, ground cumin, salt, pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano.
For the burrito, filling, and topping you’ll need long grain white rice, lean ground beef, onion, garlic, refried beans, black beans, RO-TEL, flour tortillas, enchilada sauce (or you could try using Ranchero Sauce), and mozzarella.
There are tons of optional garnishes you can choose from, but my favorites are sour cream, cherry tomatoes, green onions, and guacamole.
How To Make Wet Burritos
Start by sautéing the ground beef for a few minutes, then drain off any excess fat. (See the recipe card below for the full printable instructions.)
Return the skillet to the heat and add the diced onion. Sauté until the ground beef has no remaining pink and the onions are translucent.
Add in the garlic, taco seasoning, and water. Stir to mix, and then simmer for a few minutes.
Mix in the refried beans, drained and rinsed black beans, and RO-TEL.
Add in the cooked white rice, and stir until it’s fully mixed.
Add some filling to each tortilla in a line shape (rather than a mound in the middle). Fold the bottom over the long edge of the filling, then fold the two sides in, and then roll to finish wrapping the burrito.
Place the burritos seam side down on a parchment paper lined baking sheet, and bake uncovered in a preheated oven.
Top the baked burritos with enchilada sauce and melted cheese, and bake until the sauce is warm and the cheese is melted. See the recipe card below for the full written recipe, including ingredient amounts, cooking times, and helpful tips, etc.
My favorite way to make wet burritos is actually with shredded beef, but since that takes significantly longer and costs substantially more, I normally end up using ground beef.
If you’d rather use shredded meat, beef, pulled pork, chicken, and even leftover turkey are all great options!
This Instant Pot Frozen Roast recipe is a great one if you happen to have a frozen roast in your freezer, but want shredded beef.
You can even omit the beef and use more beans or some tofu to make a vegetarian version.
If you prefer green sauce over red sauce, feel free to use that instead! This would also be amazing with a sour cream enchilada sauce.
What To Serve It With
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If you like this recipe, be sure to check out our entire Mexican recipes category! Some of our favorites are:
- Chile Relleno Casserole
- Espagueti Verde (Mexican Green Spaghetti)
- Chicken Fajita Casserole
- Fajita Nachos
- Walking Taco Casserole
- 1 Tablespoon chili powder*
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1 cup long grain white rice (uncooked)
- 1 pound lean ground beef
- 1 medium yellow onion (diced)
- 2 medium cloves garlic (minced)
- 1/4 cup water
- 1 (16 ounce) can refried beans
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (10 ounce) can RO-TEL
- 10 (10 inch) flour tortillas
- 1 (10 ounce) can red enchilada sauce
- 2 cups freshly shredded mozzarella cheese**
- 1 cup sour cream (optional)
- 10 cherry tomatoes (quartered, optional)
- 2 green onions (diced, optional)
- Guacamole (optional)
- Heat the oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper.
- Cook the rice according to the package instructions.
- In a small bowl, mix together the taco seasoning ingredients. It’s easier to mix the ingredients together in advance so you don’t burn the garlic later while you’re rushing to measure the seasoning ingredients.
- Heat a large nonstick skillet over medium-high heat. Once hot, add the ground beef and cook for 3 - 4 minutes. Drain off any excess grease. Return the beef pan back to the heat, and add the onions. Cook until the onions are translucent and no visible pink in the beef remains (about 4 minutes).
- Add the garlic, taco seasoning, 1/4 cup water, and stir. Bring to a simmer and let simmer for 3 minutes.
- Mix the refried beans into the beef mixture, then mix in the drained and rinsed black beans, RO-TEL, and the cooked rice. Stir until the mixture is fully combined.
- Put 3/4 cup of burrito filling into the center of each tortilla - try to arrange the filling in a line shape, rather than in a mound. Fold one side of the wrap over the filling, then fold in the two edges and roll the wrap tightly. Place the burrito crease side down on the lined baking sheet.
- Bake the burritos in the preheated oven for 15 minutes.
- While the burritos are baking, heat the enchilada sauce in a medium saucepan.
- Carefully take the burritos out of the oven and spoon enchilada sauce over each one. Then sprinkle shredded mozzarella cheese over each burrito. Return them to the oven and bake until the cheese is fully melted (about another 5 minutes).
- Top the burritos with your favorite optional toppings, and serve.
Amount Per Serving: Calories: 582Total Fat: 18.1gCarbohydrates: 74.5gFiber: 8.2gSugar: 2.8gProtein: 30.6g
Nutrition information isn’t always accurate. Does not include any optional toppings.
If you’ve never tried wet burritos before, be prepared for this to be your new favorite comfort food!