Vegetarian Wet Burrito Bake
Satisfy your Mexican food cravings with this irresistible Vegetarian Wet Burrito Bake, a crowd-pleasing meal that's as comforting as it is flavorful. Packed with a hearty filling of seasoned rice, black beans, corn, and salsa, these oven-baked burritos are smothered in rich red enchilada sauce and topped with gooey melted cheese. Perfect for weeknight dinners or casual gatherings, this meatless recipe comes together in just 45 minutes and serves six generously. Customize each serving with optional toppings like fresh cilantro, creamy sour cream, and sliced avocado for an extra burst of freshness. Whether you're catering to vegetarians or simply looking for a satisfying plant-based dish, this cheesy, saucy creation is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces Flour tortillas (10-inch)
- 2 cups Cooked white or brown rice
- 1 can Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 1 cup Salsa
- 2 cups Shredded cheddar or Mexican blend cheese
- 2 cups Red enchilada sauce
- 0.25 cup Chopped fresh cilantro (optional)
- to taste Sour cream for serving (optional)
- to taste Sliced avocado for serving (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, black beans, corn, and salsa. Stir well to evenly distribute the ingredients.
Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the rice and bean mixture into the center of the tortilla. Sprinkle 2-3 tablespoons of shredded cheese on top of the filling.
Roll the tortilla tightly into a burrito by folding in the sides and rolling from one end to the other. Repeat with the remaining tortillas and filling, placing each burrito seam-side down in a greased 9x13-inch baking dish.
Pour the enchilada sauce evenly over the burritos, ensuring they are fully smothered. Use a spoon to spread the sauce if needed.
Sprinkle the remaining shredded cheese evenly over the top of the burritos.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the burrito bake from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro and serve with sour cream and sliced avocado if desired.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 11623 mg | 505% | |
| Total Carbohydrate | 439.1 g | 160% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 42.3 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2141 mg | 165% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2395 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
