Wet Burritos
This Wet Burritos recipe features seasoned ground beef, rice, and refried beans wrapped in tortillas, topped with enchilada sauce and cheese.
Equipment
- Skillet
- oven
Ingredients
For the Filling
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 ½ cups cooked rice (Spanish Rice, Cilantro-Lime Rice, or just white rice)
- 1 15 ounce can refried beans
- 2 cups shredded cheddar cheese (divided)
For the Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup beef broth (low sodium)
- 1 28 ounce can enchilada sauce
- 1 teaspoon chili powder
For the Tortillas
- 5 burrito-sized tortillas
Instructions
- Start by cooking the ground beef in a skillet over medium heat until browned. Drain any excess fat and mix in the taco seasoning.
- In a separate bowl, combine the cooked rice, refried beans, and half of the cheddar cheese. Mix well.
- Place a portion of the beef mixture and the rice mixture onto each tortilla, then roll them up tightly.
- In the same skillet, melt the butter and whisk in the flour. Gradually add the beef broth, stirring until thickened. Add the enchilada sauce and chili powder, mixing well.
- Preheat your oven to 350°F (175°C). Place the rolled burritos in a baking dish and pour the sauce over them. Top with the remaining cheese.
- Bake in the oven for 20 minutes until the cheese is melted and bubbly.
Notes
You can customize the fillings by adding your favorite vegetables or using different types of cheese.