Wet Burritos
Get ready to elevate your Tex-Mex night with these irresistible Wet Burritos! Packed with a flavorful combination of seasoned ground beef, refried beans, and fluffy white rice, these hearty burritos are rolled in soft flour tortillas, smothered in rich enchilada sauce, and topped with a melty Mexican cheese blend. Baked to perfection, they’re finished with fresh toppings like crisp lettuce, juicy tomatoes, tangy sour cream, and optional jalapeños for a customizable kick. Perfect for a crowd-pleasing dinner, this easy homemade wet burrito recipe is ready in under an hour and delivers restaurant-quality flavor straight from your oven. Great for meal prep or a comforting weeknight meal, these cheesy, saucy burritos are sure to be a hit!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 oz) refried beans
- 2 cups white rice, cooked
- 6 large flour tortillas
- 28 oz (2 cans) enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 tbsp olive oil
- 2 cups chopped lettuce
- 1 cup diced tomatoes
- 1 cup sour cream
- 0.5 cup sliced jalapeños (optional)
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil and add the diced onion. Sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
Add the refried beans to the skillet and mix well. Remove the skillet from heat and set aside.
Lay a flour tortilla on a flat surface. Add 1/3 cup of the cooked white rice and 1/2 cup of the beef and bean mixture to the center of the tortilla. Fold in the sides and roll tightly. Repeat with the remaining tortillas and filling.
Lightly grease a large baking dish and place the rolled burritos seam-side down in the dish.
Pour the enchilada sauce evenly over the burritos, ensuring they are completely covered.
Sprinkle the shredded Mexican cheese blend over the top of the burritos.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Remove the dish from the oven and let the burritos cool for 5 minutes.
Serve the wet burritos with chopped lettuce, diced tomatoes, sour cream, sliced jalapeños, and fresh cilantro as toppings. Enjoy!
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 22631 mg | 984% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 80.1 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 717 mg | 55% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4768 mg | 101% | |
*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.
