Enchiladas Beef and Rice Burrito Recipe

Spring to Recipe

This easy wet burrito recipe is fabricated with ground beef and refried beans. Information technology's baked and so smothered in reddish enchilada sauce and topped with melted cheese.

Wet Burrito

These wet burritos are all around fantastic. I loved the combination of the refried pinto beans with the whole black beans. The slight heat from the RO-TEL adds a lot of flavor, and the burritos taste incredible smothered in enchilada sauce.

There wasn't too much or besides little in each bite, just the perfect amount of everything.

Plus, that bootleg taco seasoning is seriously the best alloy. I use it in so many recipes, and it never disappoints.

The toppings take it to the adjacent level. Sour cream and guacamole calms down the heat, and cherry tomatoes with green onions bring a footling bright freshness. It's like a piffling bit of heaven in each bite.

What Is The Difference Betwixt A Burrito And A Wet Burrito?

Traditional burritos are served wrapped upwardly in aluminum foil. They're meant to be partially unwrapped and eaten with your hands. A wet burrito is smothered in cerise sauce and topped with melted cheese, information technology's and so eaten off of a plate with a knife and fork.

Wet Burritos VS Enchiladas

They're similar because they're both rolled tortilla dishes that are topped with sauce, merely in that location are a couple of key differences.

Beginning, enchiladas are typically made with corn tortillas, and wet burritos are made with big flour tortillas.

2nd, wet burritos are wrapped in a style where they are fully closed, and enchiladas are rolled with the ends open.

3rd, enchiladas are baked with the sauce, and moisture burritos are served on a plate and so take the sauce poured on them.

4th, enchiladas are significantly smaller than moisture burritos.

How To Repast Prep Wet Burritos

This recipe is especially swell if you lot're looking for an amazing meal that you can easily repast prep.

I'll make a big batch of these, then shop them individually wrapped in the fridge without baking them.

To serve them, I'll broil them at 350 F for xx – 25 minutes, then top them with enchilada sauce and shredded cheese and bake them for an additional 5 minutes.

It'south amazing considering information technology tastes freshly fabricated, and nosotros eat it all the fourth dimension.

Ingredients

We're going to outset by making a homemade taco seasoning. For that you'll need chili pulverisation, basis cumin, salt, pepper, paprika, garlic powder, onion powder, crushed scarlet pepper flakes, and stale oregano.

For the burrito, filling, and topping y'all'll need long grain white rice, lean ground beefiness, onion, garlic, refried beans, black beans, RO-TEL, flour tortillas, enchilada sauce (or y'all could try using Ranchero Sauce), and mozzarella.

In that location are tons of optional garnishes you can choose from, but my favorites are sour foam, cherry tomatoes, greenish onions, and guacamole.

How To Make Moisture Burritos

Start by sautéing the ground beef for a few minutes, then drain off whatever backlog fat. (Meet the recipe carte du jour below for the full printable instructions.)

Return the skillet to the heat and add the diced onion. Sauté until the ground beefiness has no remaining pink and the onions are translucent.

Add in the garlic, taco seasoning, and h2o. Stir to mix, and and then simmer for a few minutes.

Mix in the refried beans, tuckered and rinsed blackness beans, and RO-TEL.

Add in the cooked white rice, and stir until information technology's fully mixed.

Add together some filling to each tortilla in a line shape (rather than a mound in the middle). Fold the bottom over the long edge of the filling, then fold the two sides in, and then roll to terminate wrapping the burrito.

Place the burritos seam side downwards on a parchment newspaper lined baking canvass, and broil uncovered in a preheated oven.

Top the baked burritos with enchilada sauce and melted cheese, and bake until the sauce is warm and the cheese is melted. See the recipe bill of fare beneath for the total written recipe, including ingredient amounts, cooking times, and helpful tips, etc.

Optional Adaptations

My favorite way to make wet burritos is really with shredded beef, merely since that takes significantly longer and costs essentially more, I normally end up using ground beef.

If you lot'd rather use shredded meat, beef, pulled pork, chicken, and even leftover turkey are all great options!

This Instant Pot Frozen Roast recipe is a great i if you happen to have a frozen roast in your freezer, simply want shredded beef.

Yous can fifty-fifty omit the beefiness and utilize more beans or some tofu to make a vegetarian version.

If you prefer greenish sauce over red sauce, feel complimentary to use that instead! This would also be astonishing with a sour foam enchilada sauce.

What To Serve It With

Try serving moisture burritos with a side dish of refried beans, Spanish rice, Instant Pot Cilantro Lime Rice, or some bootleg Cilantro Lime Slaw.

Keep In Touch

I'd love to hear what you idea of this recipe in the comments or on Instagram!@KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

Mexican Recipes

If you similar this recipe, be sure to cheque out our entire Mexican recipes category! Some of our favorites are:

• Chile Relleno Casserole
• Espagueti Verde (Mexican Green Spaghetti)
• Chicken Fajita Casserole
• Fajita Nachos
• Walking Taco Casserole

Yield: x burritos

Best Wet Burrito Recipe

This piece of cake wet burrito recipe is made with ground beef and refried beans. It's baked and so smothered in red enchilada sauce and topped with melted cheese.

Prep Time 5 minutes

Melt Time 30 minutes

Total Time 35 minutes

Ingredients

Taco Seasoning:

• 1 Tablespoon chili powder*
• i 1/2 teaspoons ground cumin
• 1 teaspoon fine sea salt
• i teaspoon ground black pepper
• i/2 teaspoon paprika
• ane/iv teaspoon garlic pulverization
• i/4 teaspoon onion pulverization
• 1/4 teaspoon crushed red pepper flakes
• i/four teaspoon dried oregano

Wet Burrito:

• 1 cup long grain white rice (uncooked)
• 1 pound lean footing beefiness
• i medium yellow onion (diced)
• ii medium cloves garlic (minced)
• one/4 cup water
• 1 (16 ounce) tin refried beans
• 1 (15 ounce) can black beans (drained and rinsed)
• i (10 ounce) can RO-TEL
• x (10 inch) flour tortillas

Toppings:

• ane (ten ounce) can red enchilada sauce
• 2 cups freshly shredded mozzarella cheese**
• one cup sour cream (optional)
• 10 cherry tomatoes (quartered, optional)
• 2 light-green onions (diced, optional)
• Guacamole (optional)

Instructions

1. Heat the oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper.
2. Cook the rice according to the bundle instructions.
3. In a small basin, mix together the taco seasoning ingredients. It'south easier to mix the ingredients together in advance so you lot don't burn down the garlic afterwards while y'all're rushing to measure the seasoning ingredients.
4. Estrus a large nonstick skillet over medium-high heat. One time hot, add the ground beef and cook for 3 - 4 minutes. Drain off any backlog grease. Return the beef pan back to the heat, and add the onions. Cook until the onions are translucent and no visible pink in the beef remains (well-nigh 4 minutes).
5. Add together the garlic, taco seasoning, 1/four cup water, and stir. Bring to a simmer and let simmer for three minutes.
6. Mix the refried beans into the beef mixture, and so mix in the drained and rinsed blackness beans, RO-TEL, and the cooked rice. Stir until the mixture is fully combined.
7. Put 3/4 cup of burrito filling into the center of each tortilla - try to arrange the filling in a line shape, rather than in a mound. Fold one side of the wrap over the filling, and so fold in the two edges and whorl the wrap tightly. Place the burrito crease side downward on the lined baking sheet.
8. Bake the burritos in the preheated oven for 15 minutes.
9. While the burritos are baking, estrus the enchilada sauce in a medium saucepan.
10. Advisedly take the burritos out of the oven and spoon enchilada sauce over each i. So sprinkle shredded mozzarella cheese over each burrito. Return them to the oven and bake until the cheese is fully melted (about another 5 minutes).
11. Top the burritos with your favorite optional toppings, and serve.

Nutrition Information:

Serving Size:

1/10
Amount Per Serving: Calories: 582 Total Fat: eighteen.1g Carbohydrates: 74.5g Fiber: viii.2g Carbohydrate: 2.8g Protein: 30.6g

Diet information isn't always accurate. Does non include whatever optional toppings.

DID You MAKE THIS RECIPE?

Tag @KeyToMyLime on Instagram so we can encounter your delicious meal!

If you've never tried moisture burritos earlier, be prepared for this to be your new favorite condolement food!

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Source: https://keytomylime.com/wet-burrito-recipe/

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