Cook the protein:
In a large skillet, cook the ground beef or chicken over medium heat. Break it apart as it cooks. Once browned, drain any excess fat and season the meat with chili powder, cumin, garlic powder, onion powder, salt, and pepper. For a vegetarian option, you can sauté black beans or lentils in the same skillet with a little olive oil and spices.
Prepare the sauce:
In a separate saucepan, heat olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes until it darkens slightly. Stir in the enchilada sauce, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Assemble the burritos:
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Spread a layer of refried beans in the center of each tortilla, then top with the cooked meat (or vegetarian filling). Sprinkle with shredded cheese and roll up the burrito tightly, folding in the edges as you go.
Bake the burritos:
Preheat the oven to 375°F (190°C). Place the assembled burritos seam-side down in a baking dish. Pour the enchilada sauce over the top of the burritos, making sure they are well-covered. Sprinkle any remaining cheese on top of the sauce. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve and garnish:
Remove the burritos from the oven and let them cool for a couple of minutes. Top with a dollop of sour cream, shredded lettuce, diced tomato, and sliced olives (if desired). Serve immediately and enjoy!
Tips for Serving and Storing:
Serving ideas:
Wet burritos are hearty enough to be a complete meal on their own. However, they can be paired with sides like Spanish rice, guacamole, or tortilla chips for extra crunch and flavor. A refreshing side salad or some fresh salsa would also complement the dish well.
Storing leftovers:
Wet burritos store well in the refrigerator for 2-3 days. Wrap them tightly in plastic wrap or foil, and place them in an airtight container. To reheat, simply bake in the oven at 350°F (175°C) for about 15 minutes, or until heated through. If you’re in a hurry, you can microwave them, but the oven will help preserve the crispy texture of the tortillas.
Freezing tips:
You can freeze wet burritos before baking them. After assembling the burritos and adding the sauce, wrap them tightly in plastic wrap and foil, then store them in the freezer. When ready to eat, thaw in the fridge overnight and bake as instructed.
Variants:
Vegetarian Wet Burrito:
Substitute the ground beef or chicken with a combination of black beans, sautéed bell peppers, onions, and corn for a flavorful vegetarian version. Top with extra cheese and avocado for richness.
Spicy Wet Burrito:
If you like a bit of heat, add some diced jalapeños to the meat mixture or stir a teaspoon of hot sauce into the enchilada sauce. You can also sprinkle chili flakes on top before baking.
Chicken and Rice Wet Burrito:
Add a layer of cooked rice in the burrito, along with the chicken and beans, for a more filling option. You can even use shredded rotisserie chicken for a quick and easy alternative.
Seafood Wet Burrito:
For a lighter, coastal twist, fill your wet burritos with sautéed shrimp, fish fillets, or crab meat. Pair with a citrusy sauce or pico de gallo to enhance the seafood flavors.
FAQ:
Q: Can I make wet burritos ahead of time?
A: Yes! Wet burritos can be assembled and stored in the fridge for up to a day before baking. Just be sure to cover them tightly with plastic wrap or foil and add the sauce just before baking.
Q: What is the difference between a wet burrito and a regular burrito?
A: A regular burrito is wrapped and served without any sauce, while a wet burrito is smothered in enchilada or other sauce and baked until bubbly and golden. The sauce adds a rich, comforting layer to the burrito.
Q: Can I use a different sauce for my wet burritos?
A: Absolutely! While enchilada sauce is traditional, you can experiment with other sauces like verde (green) enchilada sauce, a spicy chipotle sauce, or even a creamy queso sauce for a different flavor profile.
Q: Can wet burritos be made gluten-free?
A: Yes! Simply use gluten-free tortillas to make the burritos. Most enchilada sauces are gluten-free, but always check the label to be sure.
Q: Can I use beans instead of meat?
A: Yes! Refried beans or whole black beans are a great alternative to meat. You can even use a combination of beans, rice, and veggies to create a hearty, vegetarian wet burrito.
Wet burritos are a delicious and customizable twist on a classic Mexican dish, perfect for satisfying your hunger with bold flavors and comforting textures. Whether you stick to the traditional beef version or get creative with vegetarian or spicy options, this dish is sure to be a hit at any table. So gather your ingredients and treat yourself to a filling meal that’s full of flavor and warmth.
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