Beef and Bean Wet Burritos
These Beef and Bean Wet Burritos have been a LONG time in the making; I mean a long time. The first time I ever saw anyone make these I didn’t understand what I was seeing. Why would you make enchiladas with flour tortillas? It didn’t compute.
But then add a couple of years, a ton of Pinterest pins and suddenly, wet burritos were on my menu plan for the week. And they should be on yours too because damn there’s just something about that enchilada sauce soaking into a flour tortilla that is so damn satisfying.
What the what?
Basically, a Wet Burrito or a Smothered Burrito is an enchilada made with a flour tortilla. Because you use bigger tortillas you end up making less of them, so it feels like less work, for more food.
Also, you get to skip the whole “warm or fry the tortilla” before adding filling because flour tortillas roll right up with zero cracking like their typical corn counterparts.
If you’re craving Enchiladas though maybe try this AMAZING EASY Enchilada Casserole with homemade enchilada sauce from Glenda Embree. No rolling required when you’re making a casserole!
Or maybe you’re feeling more like some FUN Baby Yoda Nachos?? I mean who wouldn’t love these??
What to put in Wet Burritos?
You CAN fill them with just about anything in your kitchen. Leftover chicken or steak works well, but you could also go vegan or vegetarian too. Or try seafood, beans, cheese, or any combo you like. Every combo I’ve made has been well received and happily eaten as lunch the next day too.
The only requirements for Wet Burritos are that you cover them with an enchilada sauce. Green OR Red both work. I’ve only tried red myself but I think a chicken and chile wet burrito with green sauce is on my must make list.
Perfect Meal for Someone in Need
This recipe for Beef and Bean Wet Burritos makes 2 full 9×13 pans. Enough to feed your family and enough to take to a friend in need. Or pop one unbaked pan in the freezer for dinner another time. Personally, I go ahead and bake both pans and then send in thermoses for lunches the next day. They’re even good when served cold.
- 28 ounce can of enchilada sauce, red or green, your preference
- 1 pound ground beef
- 3 cups pinto beans, drained, use whatever cooked beans you have on hand
- 1 tsp cumin, omit if using seasoned leftovers
- 2 tsp chili powder, omit if using seasoned leftovers
- 1 tsp garlic powder, omit if using seasoned leftovers
- 14 large flour tortillas
- 2 cups shredded cheddar
- preheat oven to 350˚
- spread 1/2 cup enchilada sauce in the bottom of two 9X13 pans, set aside
- brown the ground beef, drain, add the spices, the beans and 1/2 cup of enchilada sauce, taste add more spices as deisred, possibly salt too if you didn't use canned beans
- lay a tortilla in one of the pans, place a scant 3/4 cup of filling in the tortilla and roll up like a burrito, fold half the tortilla over, fold the ends in and roll to finish
- repeat rolling the tortillas up making two pans of 7, watch your meat and beans as you may need divide the filling a little more carefully when you towards the end
- pour the rest of the enchilada sauce over the burritos, dividing carefully between the two pans
- cover and bake for 25-30 minutes, or until heated through
- remove the foil, sprinkle each pan with a cup of shredded cheese
- return to the oven until the cheese is melted