Wet burritos are everything you love about a burrito, but with a generous blanket of sauce and melted cheese on top. They’re warm, filling, and perfect for a weeknight dinner or a laid-back weekend meal. The best part: they feel restaurant-level but are easy to pull off at home.
You can make them mild or spicy, beefy or veggie, and they still come out satisfying. If you love saucy comfort food, this is your new go-to.
What Makes This Special
Wet burritos turn a handheld burrito into a plated, fork-and-knife meal. The tortilla stays tender under sauce, while the filling brings texture and flavor.
It’s like the midpoint between a burrito and an enchilada, with more heft and customization.
The secret is the sauce. A quick red enchilada-style sauce (or a blend of enchilada sauce and tomato sauce) gives it that signature “smothered” finish. Top it with cheese, bake until bubbly, and you’ve got a dish that feels like comfort food without a ton of fuss.
Shopping List
- Tortillas: 4 large flour tortillas (10–12 inch)
- Protein: 1 pound ground beef, shredded chicken, or plant-based crumbles
- Beans: 1 can (15 oz) pinto or black beans, drained and rinsed
- Rice: 2 cups cooked rice (white, brown, or cilantro-lime)
- Onion and Garlic: 1 small onion, 2–3 garlic cloves
- Chiles: 1 small can diced green chiles (optional)
- Seasonings: chili powder, cumin, smoked paprika, oregano, salt, black pepper
- Sauce: 1 can (15 oz) red enchilada sauce + 1 cup tomato sauce (or use all enchilada sauce)
- Broth: 1/2 cup chicken or vegetable broth
- Cheese: 2 cups shredded cheddar, Monterey Jack, or a blend
- Oil: olive or neutral oil for sautéing
- Toppings: shredded lettuce, diced tomatoes, sliced green onions, cilantro
- Extras: sour cream or Greek yogurt, hot sauce, avocado or guacamole, lime wedges
Instructions
- Preheat and prep: Heat the oven to 375°F (190°C).
Lightly oil a 9×13-inch baking dish. Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- Sauté aromatics: In a large skillet over medium heat, add a splash of oil. Cook the diced onion until softened, about 3–4 minutes.
Add minced garlic and cook 30 seconds more.
- Cook the protein: Add ground beef (or your chosen protein). Cook until browned and crumbly. Drain excess fat if needed.
Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
- Add beans and rice: Stir in the beans, green chiles (if using), and cooked rice. Add a splash of broth if it looks dry.
Taste and adjust seasoning. The filling should be well-seasoned and moist, not wet.
- Make the sauce: In a small saucepan, combine enchilada sauce, tomato sauce, and broth. Simmer for 3–4 minutes to meld flavors.
Adjust salt and add a pinch of sugar if the sauce tastes sharp. For heat, add a dash of hot sauce.
- Assemble burritos: Lay out a tortilla. Add a generous scoop of filling across the center.
Sprinkle with a little cheese. Fold sides in, then roll tightly from the bottom up. Repeat with remaining tortillas.
- Nestle and smother: Place burritos seam-side down in the baking dish.
Pour sauce over the top, covering each burrito generously. Reserve a little sauce if you like extra for serving.
- Add cheese and bake: Sprinkle the remaining cheese over the sauced burritos. Bake 12–15 minutes, until the cheese is melted and the sauce is bubbling at the edges.
- Finish and serve: Let rest 5 minutes.
Top with shredded lettuce, tomatoes, green onions, and cilantro. Add dollops of sour cream or Greek yogurt, sliced avocado, and a squeeze of lime. Serve hot.
Keeping It Fresh
Store: Keep leftovers in an airtight container for up to 3 days.
The tortillas will soften, but the flavors deepen. Add a little extra sauce before reheating to keep things moist.
Reheat: Oven at 350°F (175°C) for 10–15 minutes, or microwave in 60–90 second bursts until hot. Cover loosely to prevent splatter and drying out.
Make-ahead: Assemble burritos and refrigerate the sauce separately.
Add sauce and cheese just before baking. This keeps tortillas from getting soggy.
Freeze: Wrap assembled burritos (without sauce) tightly and freeze up to 2 months. Thaw overnight, then smother with sauce and bake.
Why This is Good for You
Balanced meal: You get protein from meat or beans, fiber from beans and rice, and carbs for energy.
Add lettuce, tomatoes, and avocado for extra nutrients.
Customizable: Choose lean proteins, whole wheat tortillas, and brown rice to nudge it in a lighter direction. Swap sour cream for Greek yogurt for more protein.
Portion control: They’re hearty, so one burrito can be plenty. Pair with a simple salad or sautéed veggies to keep the meal balanced.
Pitfalls to Watch Out For
- Soggy tortillas: Overly wet filling leads to mushy burritos.
Keep the filling moist but not soupy, and add sauce only on top, not inside.
- Under-seasoning: The sauce is flavorful, but the filling needs its own seasoning. Taste at each step and adjust salt, spice, and acidity.
- Overstuffing: Too much filling makes rolling tough and causes blowouts. Aim for a snug roll you can place seam-side down.
- Cheese clumps: Spread cheese evenly over the sauced burritos so it melts into a smooth blanket.
- Dry reheating: Add a spoonful of sauce or a splash of water when reheating to keep things tender.
Recipe Variations
- Green Wet Burritos: Use salsa verde or green enchilada sauce, pepper jack cheese, and add sautéed bell peppers.
- Shredded Chicken: Toss cooked, shredded chicken with a little sauce and spices.
Great for rotisserie leftovers.
- Carnitas: Use crispy pork carnitas and a red or chipotle sauce for smoky depth.
- Vegetarian: Double the beans, add corn and sautéed zucchini, and use veggie broth. A sprinkle of cotija on top is nice.
- Breakfast Style: Scrambled eggs, chorizo (or soy chorizo), potatoes, and a mild red sauce. Ideal for brunch.
- Lighter Take: Whole wheat tortillas, brown rice, grilled chicken or turkey, extra veggies, and a modest layer of cheese.
- Spicy Lover’s: Add chipotle in adobo to the sauce and a pinch of cayenne to the filling.
FAQ
Can I use corn tortillas instead of flour?
Flour tortillas hold up better for large, stuffed burritos.
Corn tortillas tend to crack and are better for enchiladas. If you’re set on corn, use smaller tortillas and expect a more enchilada-like result.
What’s the best cheese for melting?
Monterey Jack, cheddar, or a Mexican blend melt smoothly and taste great. For extra stretch, mix in a little mozzarella.
Avoid pre-shredded cheese if possible, as anti-caking agents can slow melting.
How do I make the sauce from scratch?
Whisk 2 tablespoons oil with 2 tablespoons flour over medium heat for 1 minute. Stir in 2 tablespoons chili powder, then gradually add 2 cups broth, 1 cup tomato sauce, 1 teaspoon cumin, 1/2 teaspoon oregano, and salt. Simmer until slightly thickened.
Can I make this gluten-free?
Use certified gluten-free tortillas and a gluten-free enchilada sauce.
If making sauce from scratch, thicken with cornstarch or a gluten-free flour blend.
How do I keep the burritos from falling apart?
Warm tortillas so they’re flexible, avoid overfilling, and roll tightly. Place them seam-side down in the baking dish before saucing. Toothpicks can help if your tortillas are extra soft—just remember to remove them before serving.
Is there a good low-sodium option?
Cook your own beans, use low-sodium broth and tomato sauce, and season with spices, citrus, and fresh herbs.
Taste as you go so you don’t rely on salt for flavor.
What sides go well with wet burritos?
A simple side salad with lime vinaigrette, grilled corn, or sautéed bell peppers and onions works well. Chips and salsa or a light slaw add crunch to balance the saucy main.
In Conclusion
Wet burritos deliver comfort with a saucy, cheesy finish that’s hard to beat. They’re flexible, easy to assemble, and perfect for feeding a crowd or making leftovers for the week.
With a solid sauce and a well-seasoned filling, you’ll have a dish that’s cozy, satisfying, and downright delicious. Keep the toppings fresh, the portions reasonable, and enjoy every bite.