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 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.
Basically, a Wet Burrito is an enchilada made with a flour tortilla. Because you use bigger tortillas you end 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.
Wet Burrito Fillings
You CAN fill your Wet Burritos 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 have 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.