Saucy Wet Burritos (Print Version)
# Ingredients:
→ Filling
01 -
1 lb ground beef (or shredded chicken, or beans for a vegetarian version)
02 -
1 tbsp olive oil
03 -
1/2 onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 tsp ground cumin
06 -
1 tsp chili powder
07 -
1/2 tsp paprika
08 -
Salt and black pepper to taste
09 -
1 can (15 oz) refried beans or black beans (optional)
10 -
1 cup cooked rice (optional)
11 -
1 cup shredded cheddar or Mexican blend cheese
12 -
4 large flour tortillas (burrito size)
→ Sauce
13 -
1 can (15 oz) red enchilada sauce
14 -
1/2 cup tomato sauce
15 -
1/2 tsp garlic powder
16 -
1/2 tsp onion powder
17 -
1/2 tsp cumin
18 -
Salt to taste
→ Toppings (optional)
19 -
Extra shredded cheese
20 -
Sour cream
21 -
Chopped green onions
22 -
Fresh cilantro
23 -
Diced tomatoes or jalapeños
# Instructions:
01 -
In a large skillet, heat the oil over medium heat. Add onion and sauté until soft, about 3–4 minutes. Add garlic and stir for 30 seconds. Add ground beef (or chicken/beans) and cook until browned. Drain excess fat if needed. Stir in cumin, chili powder, paprika, salt, and pepper. Add beans and rice if using, and cook for another 2–3 minutes until heated through.
02 -
In a saucepan, combine enchilada sauce, tomato sauce, and spices. Simmer on low for 10 minutes, stirring occasionally.
03 -
Lay out a tortilla and spoon filling across the center. Add a handful of shredded cheese. Roll into a burrito (fold in the sides, then roll up). Repeat with remaining tortillas.
04 -
Preheat oven to 375°F (190°C). Place burritos seam-side down in a baking dish. Pour sauce generously over the burritos. Sprinkle extra cheese on top. Bake uncovered for 15–20 minutes, until cheese is melted and sauce is bubbling.
05 -
Top with sour cream, chopped green onions, cilantro, or your favorite toppings.