Wet Burritos

Ingredients

• 1.5 lb ground beef
• 1 onion (small, finely chopped)
• 3 cloves garlic (minced)
• 2 tsp chili powder
• 1 tsp ground cumin (for the beef filling)
• 1 tsp paprika
• 0.5 tsp dried oregano
• 0.5 tsp salt (adjust to taste)
• 0.5 tsp black pepper
• 15 oz refried beans (1 can)
• 0.5 cup beef broth or water
• 6 large flour tortillas (10–12 inches each)
• 2 cups Mexican-blend cheese (shredded; or cheddar and Monterey Jack)
• 1 cup cooked rice (optional, but traditional in many versions)
• 2 cups red enchilada sauce (homemade or store-bought)
• 0.5 cup tomato sauce
• 0.5 tsp ground cumin (for the wet sauce)
• 0.5 tsp garlic powder (for the wet sauce)
• 0.75 cup shredded cheese (for topping)
• sour cream (optional topping)
• cilantro (optional, chopped, for serving)
• tomatoes (optional, diced, for serving)
• jalapeños (optional, sliced, for serving)

Steps

1. 1

   In a large skillet over medium heat, cook the ground beef, breaking it apart, until fully browned and crumbly. Drain excess grease if needed to help prevent soggy burritos.

2. 2

   Add the finely chopped onion and cook for 3–4 minutes, until softened.

3. 3

   Stir in the minced garlic and cook for 30 seconds, until fragrant.

4. 4

   Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well so the seasonings coat the meat evenly.

5. 5

   Mix in the refried beans and beef broth or water. Simmer for 5–7 minutes, stirring as needed, until the filling is thick but spreadable. Remove from the heat.

6. 6

   In a saucepan over medium heat, combine the red enchilada sauce, tomato sauce, ground cumin, and garlic powder. Simmer for 5 minutes, stirring occasionally.

7. 7

   Preheat the oven to 375°F (190°C).

8. 8

   Lay each flour tortilla flat. Spoon a generous amount of the beef mixture down the center of each tortilla.

9. 9

   Add the cooked rice, if using, and about ⅓ cup of the shredded Mexican-blend cheese to each burrito.

10. 10

    Fold in the sides of each tortilla and roll tightly to enclose the filling.

11. 11

    Place the burritos seam-side down in a greased 9×13-inch baking dish.

12. 12

    Pour the warm sauce evenly over all the burritos.

13. 13

    Sprinkle the remaining shredded cheese over the top.

14. 14

    Bake uncovered for 25–30 minutes, until the sauce is bubbling and the cheese is golden.

15. 15

    Remove the baking dish from the oven and let the burritos rest for 5 minutes so the sauce can thicken slightly.

16. 16

    Serve hot with optional sour cream, diced tomatoes, chopped cilantro, or sliced jalapeños.

Notes

The source says the burritos can be assembled without the final cheese topping, covered, and refrigerated for up to 24 hours before baking. Traditional versions are not low-carb because of the tortillas and rice; low-carb wraps and omitted rice are suggested adaptations. The structured data lists a 20-minute cook time, while its baking instructions specify 25–30 minutes; follow the stated baking time and visual cue of bubbling, golden cheese.

Nutrition per serving

• main
• Mexican-inspired
• baked
• comfort food
• family dinner
• cheesy
• make-ahead
• crowd-pleasing