Burritos are so yummy – and so perfect for weeknight meals. They are easy to put together and let cook up while you do other things to keep the house going. Stuffed Wet Burritos are that next level that gets you around the lament of “burritos, again?” because the homemade enchilada sauce is where it’s at.
I made these burritos with beef but you could totally use chicken or ground turkey. You could also sub out the meat for rice and make a vegetarian option (also need to sub out vegetable stock for the chicken stock in the enchilada sauce if you want to go full veg). Yes, these burritos require a fork and knife to eat, but it’s so worth it. You get so much flavor and its incredibly filling.
Since I don’t put rice inside the burritos, I serve it on the side. I like to use a simple Mexican rice recipe. Two cups of long grain rice, one 15 oz can tomato puree, one 7 oz can of green chilies and one quart of chicken broth – all added to a sauce pan over medium-heat. Cover with lid and let cook for 17 minutes. Remove from heat but do not remove the lid until ready to serve.
Now Let’s Get Cookin’!
Stuffed Wet Burrito
- 8 Flour Tortillas 10-inch
- 4 cups Cheddar Cheese shredded, divided
- 1 tbsp Parsley
For the Beef
- 2 tbsp Oil
- 3 Garlic Cloves minced
- 1 White Onion minced
- 2 lb Ground Beef
- 1 tsp Chili Powder
- 1 tsp Cumin
For the Beans
- 1 15oz can Refried Beans
- 1 15oz can Pinto Beans drained
- 1 tsp Cumin
For the Sauce
- 2 tbsp Oil
- 2 6oz can Tomato Paste
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 qt Chicken Broth
- Preheat oven to 400 deg.
- Add ingredients for sauce to a sauce pan over medium heat. Bring just to a bubble then reduce heat to medium-low. Let simmer until burritos are assembled.
- In a large saute pan over medium-high heat, add oil, onion and garlic. Cook for 2 minutes then add ground beef, cumin, and chili powder. Crumble and cook for 10 minutes.
- In a bowl, combine beans ingredients.
- Make burritos – place portion of beans, beef and cheese in each tortilla. Roll and fold up each. Repeat for all 8 tortillas.
- Coat bottom of 13×9 dish with sauce. Line out 8 burritos then ladle remaining sauce over top. Sprinkle with remaining cheese and parsley. Place in oven for 30 minutes to bake.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!