Wet Burritos Recipe


Wet Burritos Recipe

How To Make Wet Burritos

Switch up your usual Mexican dish and enjoy a burst of flavors in this wet burritos recipe. It's loaded with meat, topped with enchilada sauce.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins


  • 3 cups beef, chicken, pork, or steak, cooked and shredded
  • 2 cups enchilada sauce, red or green, homemade or store-bought
  • 1 can black beans, pinto, or refried beans, drained and rinsed
  • cups *Mexican rice, (see Recipe Notes for recipe) cilantro lime, white or brown rice
  • 2 cups mozzarella cheese, shredded
  • 5 flour tortillas, large, (burrito size)

For Filling:

  • bell pepper, sauteed
  • onion
  • corn, roasted
  • cabbage, shredded


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  2. Layer flour tortillas with a handful of meat, beans, rice, and cheese. Roll burrito tightly, folding the ends in, and place seam-side down on the prepared baking sheet.

  3. Bake for 20 minutes, or until warmed through.
  4. Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from the oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.

  5. Serve topped with sour cream, guacamole, and pico de gallo or salsa. Enjoy!

Recipe Notes

*Check out the Authentic Mexican Rice Recipe to learn how to make the flavorful side.


  • Sugar: 8g
  • :
  • Calcium: 296mg
  • Calories: 672kcal
  • Carbohydrates: 36g
  • Cholesterol: 131mg
  • Fat: 39g
  • Fiber: 7g
  • Iron: 5mg
  • Monounsaturated Fat: 16g
  • Polyunsaturated Fat: 2g
  • Potassium: 622mg
  • Protein: 42g
  • Saturated Fat: 17g
  • Sodium: 1410mg
  • Trans Fat: 2g
  • Vitamin A: 946IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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