Oh yes 😎 Wet burritos are basically smothered burritos in sauce, super hearty and perfect for a cozy meal. Here’s a homemade version that’s not too complicated.
Wet Burritos (serves 2–4)
Ingredients
For the burrito filling
- 500 g (1 lb) cooked meat (ground beef, chicken, or beans for vegetarian)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt & pepper
- 1 cup cooked rice
- 1 cup grated cheese (cheddar, Monterey Jack, or mix)
For the sauce
- 1 cup enchilada sauce (store-bought or homemade)
- ½ cup tomato sauce or crushed tomatoes
- ½ tsp chili powder (optional, for extra kick)
Extras
- Tortillas (large flour)
- Sour cream, chopped cilantro, sliced olives, diced tomatoes (for serving)
Method
- Make the filling
- Sauté onion + garlic until soft.
- Add meat (or beans) and spices, cook until well mixed.
- Stir in cooked rice and some cheese.
- Assemble burritos
- Place filling in the center of each tortilla.
- Fold sides, roll tightly, and place seam-side down in a baking dish.
- Smother with sauce
- Mix enchilada sauce + tomato sauce and pour over burritos.
- Sprinkle remaining cheese on top.
- Bake
- Preheat oven to 180°C / 350°F.
- Bake 20–25 minutes until heated through and cheese is melted.
- Serve
- Garnish with sour cream, cilantro, or diced tomatoes.
- Optional: drizzle with hot sauce or a squeeze of lime.
Tips for perfection
- Make them ahead: assemble burritos and refrigerate, then bake when ready.
- Extra saucy: double the sauce for full “wet” coverage.
- Vegetarian: use beans, sautéed peppers, and corn instead of meat.
If you want, I can give a quick stovetop version that’s ready in 15 minutes—still super saucy.
Do you want me to do that?
