Wet Burritos Recipes

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WET BURRITOS



Wet Burritos image

Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!

Provided by Terri F.

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use mexican blend)
4 large flour tortillas
2 cups refried beans, with
1/4 teaspoon cumin, added
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar homestyle beef gravy
sour cream
chopped onion
salsa
jalapeno
chopped lettuce
chopped tomato

Steps:

  • Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
  • Drain off any fat from browning.
  • Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
  • While meat is simmering, heat beans with 1/4 tsp.
  • cumin, and make gravy.
  • For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
  • Soften tortillas according to package directions.
  • Preheat oven to 375 degrees F.
  • Assemble burritos.
  • On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
  • Fold sides of burrito in, then roll from the other sides until you have a"package".
  • Place seam side down in a 13x9 baking dish.
  • When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
  • Bake 15-20 minutes until cheese is melted and burritos are heated through.
  • Serve each burrito with extra sauce from pan spooned over the top.
  • Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.

FABULOUS WET BURRITOS



Fabulous Wet Burritos image

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

Provided by Cindy Newell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 16

1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
½ cup chopped green onions

Steps:

  • Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  • In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  • Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g

WET BURRITO



Wet Burrito image

The reigning king of all burritos has to be a delicious Wet Burrito stuffed with shredded meat, beans, rice and cheese, smothered in red or green enchilada sauce and baked with cheese on top.

Provided by Lauren Allen

Categories     Main Course

Time 45m

Number Of Ingredients 8

3 cups cooked , shredded beef, chicken, pork, or steak
2 cups Red or Green enchilada sauce
1 can black or pinto 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
sour cream, guacamole, pico de gallo or salsa

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  • Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can't roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
  • Bake for 20 minutes, or until warmed through.
  • Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
  • Serve topped with sour cream, guacamole and pico de gallo or salsa.

Nutrition Facts : Calories 455 kcal, Carbohydrate 37 g, Protein 39 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1510 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

MEXICAN WET BURRITO



Mexican Wet Burrito image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 burrito, with extra salsa and queso sauce

Number Of Ingredients 22

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, chopped
One 28-ounce can whole peeled tomatoes in sauce
One 28-ounce can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon black pepper
1 pound melting white American cheese, preferably Land o' Lakes
1/4 cup pickled jalapenos
2 cups milk
1 teaspoon vegetable oil
4 ounces sirloin or skirt steak, sliced into bite-size pieces
Kosher salt and black pepper
1 large flour tortilla
1/2 cup canned refried beans, warm
1/2 cup cooked Mexican or Spanish rice, warm
2 tablespoons chopped white onion
1 tablespoon chopped fresh cilantro
1/4 cup shredded mozzarella cheese
For serving, optional: Sour cream; guacamole; shredded lettuce

Steps:

  • For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
  • Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
  • For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
  • Makes about 2 cups.
  • For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
  • Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
  • Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.

WET BURRITO



Wet Burrito image

This is a wet burrito with meat and beans in the traditional West Michigan style!

Provided by Jordan VanderLaan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 20

1 pound lean ground beef
½ cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice, divided
1 tablespoon Worcestershire sauce
1 ½ teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon ground black pepper
2 cups refried beans
¼ teaspoon ground cumin
1 (18 ounce) jar beef gravy
1 (10 ounce) can enchilada sauce
4 large flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup sour cream, divided
¼ cup chopped onion, divided
¼ cup chopped tomatoes, divided
1 cup chopped lettuce, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
  • Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
  • Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
  • Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
  • Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g

FABULOUS WET BURRITOS



Fabulous Wet Burritos image

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa

Provided by Sweet Southern Bell

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground beef
1/2 cup chopped onion
1 garlic clove, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4 1/2 ounce) can diced green chili peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10 3/4 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomato
2 cups shredded Mexican blend cheese
1/2 cup chopped green onion

Steps:

  • Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  • In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  • Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15.6, Cholesterol 114.3, Sodium 2297.9, Carbohydrate 77.1, Fiber 9.8, Sugar 12.2, Protein 41.9

WET BURRITOS



Wet Burritos image

Wet Burritos are an easy weeknight meal everyone will love. Baked in enchilada sauce for extra flavor, this tasty dish also makes a great freezer meal!

Provided by Janelle

Time 45m

Number Of Ingredients 10

8 (10 inch) flour tortillas
1 pound lean ground beef
1 package of taco seasoning or 2 Tablespoons homemade
1 can black beans, rinsed & drained - can substitute refried beans if desired.
1/2 cup diced onion
3 cups shredded cheddar cheese
shredded lettuce - any kind
1 large tomato (optional)
1 (19 ounce) can of mild enchilada sauce
1 recipe for Cilantro Lime Dressing, optional

Steps:

  • Preheat oven to 350*F
  • Cook ground beef and taco seasoning until beef is cooked through.
  • In the bottom of a 9x13 pan, pour 1/4 can of enchilada sauce and spread evenly..
  • In the middle of a tortilla, layer ground beef, black beans, onions, cheese, lettuce and tomato.
  • Fold up like a burrito and lay in the pan on top of the enchilada sauce.
  • Repeat with each burrito.
  • Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla.
  • Top with remaining cheese (approximately 1 cup).
  • Bake for 30 minutes.
  • Remove from oven, plate and top with sliced avocados, tomatoes, cilantro or
  • Cilantro Lime Dressing.
  • Devour!

Nutrition Facts : Calories 644 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 41 grams fat, Fiber 8 grams fiber, Protein 38 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1100 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

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From foodnewsnews.cc


HOW TO MAKE WET BURRITOS | MEXICAN RECIPES | ALLRECIPES ...
Get the recipe for Fabulous Wet Burritos at http://allrecipes.com/recipe/70404/fabulous-wet-burritos/In this video, we'll show you how surprisingly easy it i...
From youtube.com


WET BURRITO RECIPE - CULLY'S KITCHEN
2011-08-24 8 ounces of sour cream. Instructions. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended.
From cullyskitchen.com


WET BURRITO - HOUSE OF YUMM
2021-08-06 Step 3: Fill the tortillas, layer the refried beans, meat, rice and cheese. Then roll and fold up the tortillas to create a burrito. Lay the burritos in a baking dish. Step 4: Smother the burritos with enchilada sauce, then top with shredded cheese. Step 5: Bake the burritos until all the cheese is melted.
From houseofyumm.com


WET BURRITOS RECIPE - RECIPES.NET
2021-12-15 Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray. Layer flour tortillas with a handful of meat, beans, rice, and cheese. Roll burrito tightly, folding the ends in, and place seam-side down on the prepared baking sheet. Bake for 20 minutes, or until warmed through.
From recipes.net


SMOTHERED WET BURRITOS WITH SLOW COOKER SHREDDED BEEF ...
2021-02-01 Smothered Wet Burritos. Preheat the oven to 350 degrees. Line a 9x13 pan with foil and spray with non-stick spray. Warm your tortillas in the microwave until soft, then assemble each burrito with ½ cup of black beans, ½ cup of shredded beef, ½ cup of cheese, and 2 tablespoon of enchilada sauce. Wrap the burritos tightly and set them seam ...
From borrowedbites.com


BELTLINE BAR WET BURRITO | FLUSTER BUSTER
2017-02-20 Beltline Bar Wet Burrito. Preheat the oven to 350°F. In a saucepan, over low heat, combine the enchilada sauce, tomato sauce and gravy, stirring occasionally. While the sauce is heating, brown the ground beef in a large skillet. Drain, then stir in the onions and spices. Continue cooking until the onions begin to become translucent.
From flusterbuster.com


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