Wet Burritos Recipe
If you love big, cheesy, saucy comfort food, you’re going to love this Wet Burritos Recipe!
Picture a warm tortilla stuffed with seasoned beef, melted cheese, and fresh toppings, then smothered in a rich, savory sauce and baked until everything is bubbly and delicious.
It’s like a burrito and an enchilada had the most beautiful food baby.
I first tried a wet burrito at a small Mexican restaurant, and it was love at first bite.
It was hearty, messy in the best way, and packed with bold Mexican flavors.
Ever since, I’ve been making my own at home, and let me tell you. It’s way easier than you’d think!
Let’s dive into this simple and satisfying Mexican fiesta recipe that will quickly become a family favorite.
Ingredients
- For the burrito:
- 2 large tortillas
- 1 tbsp. sour cream
- 4-5 tomatoes, chopped
- 1 bunch of cilantro
- 1 cup grated cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2-pound ground beef
- 1/3 cup corn
- 1/3 green chili pepper, chopped
- 1/2 onion, chopped
- 2-3 tbsp. sliced leeks (or shallots)
- 2 garlic cloves, minced
- 1 lime
- 2 tbsp. olive oil
- 1 tbsp. taco seasoning
- 1/2 tsp. coriander
- Salt and pepper to taste
- For the sauce:
- 1 cup tomato sauce
- Chili and garlic to taste
- Additional taco seasoning
Step-by-Step Instructions for the Perfect Wet Burrito
1. Cook the Burrito Filling
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft.
- Stir in the ground beef and cook until browned.
- Cover and let it cook on low for about 3 minutes.
- Add corn, salt, pepper, coriander, taco seasoning, minced garlic (1 clove), and half the chopped chili. Continue cooking for another 3-4 minutes, stirring occasionally.
2. Assemble the Burritos
- Lay a tortilla flat on a cutting board.
- Spoon the hot meat mixture into the center.
- Sprinkle about 3 tbsp of cheese over the filling (it will melt right away!).
- Add leeks and chopped cilantro, then drizzle with lime juice.
- Fold in the sides and roll the burrito tightly. Repeat for the second burrito.
3. Make the Sauce
Pour tomato sauce into the skillet and add the remaining chili and garlic. Stir in additional taco seasoning and bring the sauce to a boil.
4. Bake the Burritos
- Preheat your oven to 350°F (175°C).
- Spread some sauce and chopped tomatoes on the bottom of a baking dish.
- Place the burritos seam-side down, then pour the rest of the sauce over them.
- Sprinkle with cheese and bake for about 25 minutes until bubbly and golden.
5. Serve and Enjoy!
Carefully transfer the burritos to plates and top with sour cream, fresh tomatoes, more cilantro, and lime wedges.
Dig in and enjoy!
Tips for the Best Wet Burritos
- For extra cheesiness, layer some cheese inside and on top.
- Adjust spice levels by adding or reducing chili and seasoning.
- Make it ahead by assembling the burritos and refrigerating them until ready to bake.
- Swap the meat with shredded chicken, ground turkey, or plant-based crumbles.
- Skip the meat and add black beans, pinto beans, or mushrooms.
What to Serve with Wet Burritos
- Mexican rice or cilantro lime rice
- Refried beans or black beans
- Fresh salad with avocado dressing
- Homemade guacamole or salsa verde
- Drinks: Try a margarita, agua fresca, or horchata to complete your meal!
Storing & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for about 10 minutes or microwave for 2 minutes.
- Freeze assembled burritos (without sauce) for up to 3 months. Just add sauce and bake when ready!
There you have it! An easy, delicious Wet burrito recipe that’s packed with flavor!
Make it on a casual weeknight dinner or a fun Mexican fiesta with friends. This dish is always a winner.
Try it out, and let me know how it turns out in the comments!
Wet Burritos Recipe
Ingredients
- 2 large tortillas
- 1 tbsp. sour cream
- 4-5 cherry tomatoes, chopped
- 1 bunch of cilantro
- 1 cup grated cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2-pound ground beef
- 1/3 cup corn
- 1/3 green chili pepper, chopped
- 1/2 onion, chopped
- 2-3 tbsp. sliced leeks (or shallots)
- 2 garlic cloves, minced
- 1/3 lime, juiced
- 2 tbsp. olive oil
- 1 tbsp. taco seasoning
- 1/2 tsp. coriander
- Salt and pepper to taste
- 1 cup tomato sauce
Instructions
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft.
- Stir in the ground beef and cook until browned.
- Cover and let it cook on low for about 3 minutes.
- Add corn, salt, pepper, taco seasoning, minced garlic (1 clove), and half the chopped chili. Continue cooking for another 3-4 minutes, stirring occasionally.
- Lay a tortilla flat on a cutting board.
- Spoon the hot meat mixture into the center.
- Sprinkle about 3 tbsp of cheese over the filling (it will melt right away!).
- Add leeks and chopped cilantro, then drizzle with lime juice.
- Fold in the sides and roll the burrito tightly. Repeat for the second burrito.
- Pour tomato sauce into the skillet and add the remaining chili and garlic. Stir in additional taco seasoning and bring the sauce to a boil.
- Preheat your oven to 350°F (175°C).
- Spread some sauce and chopped tomatoes on the bottom of a baking dish.
- Place the burritos seam-side down, then pour the rest of the sauce over them.
- Sprinkle with cheese and bake for about 25 minutes until bubbly and golden.
- Carefully transfer the burritos to plates and top with sour cream, fresh tomatoes, more cilantro, and lime wedges.
