THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

These tasty Wet Burritos combine seasoned ground beef, cilantro rice, refried beans, and Mexican blend cheese rolled in flour tortillas and smothered in enchilada sauce. These are a big family favorite and one of my son’s favorite recipes.

A casserole full of wet burritos with one of the burritos on a wooden spatula.

You are going to love these tasty burritos. They are delicious, easy, and filling. Give them a try, and your family will be hooked the first time you make them.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

Ground beef: Use ground beef with a bit of fat. Fat gives the burritos flavor. You can also substitute ground turkey, pork, or chicken, but again, use ground meat with some fat.
Taco seasoning: Use your favorite store-bought or homemade seasoning. I like Spice Islands from Costco.
Beef broth: Preferably low-sodium.
Cooked rice: Basmati, Jasmine, or, for ease, Minute Rice.
Flour tortillas: Use 10-inch burrito-size tortillas.
Refried black beans: We love Rosarita Traditional Refried Beans, but you can use your favorite brand.
Mexican blend cheese: Monterey Jack, Cheddar, and Asadero cheese, or any combination of Mexican blend cheese.
Red enchilada sauce: Homemade or store-bought. We tried Smash Kitchen, and we loved it.

A wet burrito on a single serving plate with a bite on a fork. The rest of the casserole is in the background.

How to Make Wet Burritos

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Brown the ground beef, adding the onion about halfway through the browning process. Reduce the heat to low and add the garlic.
Add the taco seasoning and beef broth and simmer.
Stir the cooked rice with chopped cilantro and lime juice.
Add a thin layer of refried beans across the center of the tortilla. Top with a layer of the seasoned beef, rice, and a sprinkle of the cheese.
Roll the burrito tightly and place it in a casserole dish. Repeat with the remaining tortillas.
Pour the enchilada sauce over the burritos. Top with the remaining cheese.
Bake until the cheese melts and the burritos are heated through. Top with chopped fresh cilantro.

Some of the steps for making wet burritos. Brown the ground beef, adding the onion about halfway through the browning process. Reduce the heat to low and add the garlic. Add the taco seasoning and beef broth and simmer. Stir the cooked rice with chopped cilantro and lime juice. Add a thin layer of refried beans across the center of the tortilla. Top with a layer of the seasoned beef, rice, and about half the cheese.

Some of the steps for making wet burritos. Roll the burrito tightly and place it in a casserole dish. Repeat with the remaining tortillas. Pour the enchilada sauce over the burritos. Top with the remaining cheese. Bake until the cheese melts and the burritos are heated through. Top with chopped fresh cilantro.

Cook’s Preparation Tips

Make the seasoned beef and rice mixture up to 24 hours in advance. Store them separately in airtight containers in the refrigerator.
If you are new to folding and wrapping burritos, see how to roll the perfect burrito.
These wet beef burritos are best served promptly. The tortillas soak up the enchilada sauce and get a little soggy if stored as leftovers and reheated.

Perfect Pairings

Rice: cilantro lime rice, Mexican rice, or Charleston red rice.
Salad: grilled corn salad, avocado salad, or street corn pasta salad.
Beans: Cuban black beans, pinto beans, or charro beans.

Wet Burritos

These tasty Wet Burritos combine seasoned ground beef, cilantro rice, refried beans, and Mexican blend cheese rolled in flour tortillas and smothered in enchilada sauce.

Print Pin Rate

Course: main meal beef

Cuisine: Mexican

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: burritos

Calories: 417kcal

Author: Beth Pierce

Ingredients

1 lb ground beef
½ medium yellow onion finely chopped
2 cloves garlic minced
3 tablespoons taco seasoning
¾ cup low-sodium beef broth
1½ cups cooked rice
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
6 (10-inch) flour tortillas
1 (16-ounce) can Refried black beans
2 ½ cups Mexican blend cheese
15 ounces red enchilada sauce

Instructions

Preheat the oven to 375°. Grease a 9×13-inch baking dish.
In a large skillet over medium heat, brown the ground beef, adding the onion about halfway through the browning process. Cook until the beef is browned and the onion is soft. Reduce the heat to low and add the garlic; cook for 1 minute while stirring.
Stir in the the taco seasoning and beef broth. Simmer for 10 minutes.
Stir the cooked rice with 2 tablespoons chopped cilantro and lime juice in a medium bowl.
Add a thin layer of refried beans across the center of the tortilla. Top with a layer of the seasoned beef, rice, and a sprinkle of the cheese. Use half the cheese in the burritos and half over the top of the burritos after the enchilada sauce.
Roll the burrito tightly and place it in a casserole dish. Repeat with the remaining tortillas. Pour the enchilada sauce over the burritos. Top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and the burritos are heated through. Top with 1 tablespoon chopped fresh cilantro.

Notes

These wet burritos are best consumed promptly, as the tortilla soaks up the sauce and becomes soggy. Store leftovers in an airtight container in the refrigerator.
Reheat in the microwave at 50% power for short increments until warm.

Nutrition

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.