Oh my this was so delicious! My family and I enjoyed this so much and will be making it for many more dinners to come

 

What You’re Making & Why It Works

A “wet burrito” (also sometimes called a smothered burrito) is essentially a large flour tortilla, filled with meat, beans, rice (optional), and cheese, then covered (“smothered”) with a savory sauce (typically a red enchilada sauce or similar) and more cheese, baked (or broiled) until everything is hot and melted. Num's the Word+3House of Yumm+3Key To My Lime+3
It works because the filling is wrapped for portability (though you’ll often need a fork for eating), and the sauce + cheese on top turn it into a rich, comforting dish with layers of flavour and texture — crisp tortilla edges, soft filling, molten cheese, and tangy/spicy sauce.

It also can flex: you can use ground beef, shredded pork, chicken, beans, vegetarian version etc. Many online recipes highlight that the key is assembling the filling well, selecting the sauce carefully, and baking to get the “wet” effect (rather than a dry burrito). Daily Meal

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Ingredients (for ~6 large wet burritos)

Here’s a solid ingredient list. Feel free to scale up or down depending on how many you need.

Filling

• 1 lb (≈450 g) lean ground beef (or you can substitute shredded chicken, pulled pork, or a vegetarian bean mix) House of Yumm+1

• 1 medium yellow or white onion, diced

• 2 cloves garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 (15 oz) can refried beans (or 1 can black or pinto beans, rinsed and drained) Key To My Lime

• 1 (15 oz) can black beans, drained & rinsed (optional but adds texture) Num's the Word

• 1½ cups cooked rice (white or Mexican style) (optional but common) Num's the Word+1

• 6 large flour tortillas (10-inch burrito size)

• 2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend) for the filling, plus more for topping thecommunalfeast.com

Sauce & Topping

• 1 (10-or-12 oz) can red enchilada sauce (or more to cover) My Kitchen Craze

• Additional shredded cheese (1 to 2 cups) for topping

• Optional toppings: shredded lettuce, diced tomato, green onions, sour cream, guacamole, fresh cilantro Key To My Lime

Optional Extras & Variations

• Diced green chilies or jalapeños for heat

• Corn kernels, bell peppers, roasted vegetables

• Different meats: shredded chicken, shredded beef, pulled pork

• Vegetarian version: omit meat, increase beans/vegetables

• Use green sauce (green enchilada sauce or tomatillo-based) instead of red for variation. Key To My Lime

Equipment

• Large skillet or frying pan

• Large oven-safe baking dish (9×13" or equivalent)

• Mixing spoon / spatula

• Oven preheated to ~ 350-375°F (175-190°C)

• Grater for fresh cheese (if not buying shredded) — fresh shredded melts best.

• Foil or parchment (optional, for easier cleanup)

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Step-by-Step Method

Follow these steps carefully for a great result.

Step 1: Pre-heat the oven & prepare baking dish

Preheat your oven to about 375°F (190°C) (some recipes use 350°F; we’ll aim for 375°F to get the cheese bubbly).
Lightly grease your baking dish (or line with foil/parchment). Set aside.

Step 2: Cook the meat mixture

In a large skillet over medium-high heat, add a drizzle of oil (if needed) and sauté the diced onion until translucent (~3-4 minutes). Add the garlic and sauté another ~30 seconds until fragrant.
Add the ground beef, salt, pepper, chili powder, cumin (and any other seasoning you like) and cook until the beef is browned and no pink remains. Drain any excess fat.
Stir in the refried beans and black beans (if using) and the cooked rice (if using) until well combined and warmed through. Remove from heat.
If you’d like to add corn, bell pepper or diced chilies, you can stir them in at this stage.

Step 3: Assemble the burritos

Lay out one flour tortilla. Spoon about 1/6 of the filling mixture down the centre of the tortilla (so you’ll get ~6 burritos). Sprinkle ~¼ cup shredded cheese over the filling (you may adjust).
Fold the burrito: fold in the two shorter ends, then roll from one side to the other so the seam side is down. Place the burrito seam-side down into the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all burritos are lined up in the dish, you might optionally pour ~¼ cup of the enchilada sauce at the base first (so the burritos sit atop a little sauce) — some recipes do this. Num's the Word

Step 4: Pour sauce and add cheese

Heat the enchilada sauce slightly (you can microwave or gently warm on the stovetop). Pour the sauce evenly over the burritos until they are well covered (you want them “wet”). Some recipes pour enough sauce to cover nearly the whole surface so the tortillas are smothered in sauce. thecommunalfeast.com
Sprinkle the remaining shredded cheese generously over the sauce-covered burritos so you’ll get a melted cheesy topping.

Step 5: Bake

Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cheese is melted and bubbly and the burritos are heated through. If you find the tortillas are still a bit stiff, you can bake a few minutes more. Some recipes bake for ~30 minutes at 350°F. Num's the Word+1

Step 6: Add toppings and serve

Once out of the oven, allow the dish to rest for 2-3 minutes. Then garnish with your optional toppings: shredded lettuce, diced tomatoes, chopped green onions, sour cream, guacamole, fresh cilantro.
Use a spatula to serve each burrito (they will be saucy!). Have plates ready.

Step 7: Enjoy & store leftovers

Serve immediately because the cheese is best melted and the sauce hot.
If you have leftovers, cover the dish and store in the fridge for up to 2-3 days. To reheat, you can microwave individual burritos or bake in the oven until hot.

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Tips for Success & Key Considerations

• Tortilla size matters: Use large burrito-size flour tortillas (~10”) so you can fit plenty of filling and roll them well. Using small tortillas will make them overstuffed and hard to roll. Num's the Word

• Don’t over-fill: If you load too much filling, the burritos may burst or the rolled seam may open during baking.

• Seam side down: Placing burritos seam-side down helps them stay rolled and prevents opening.

• Sauce enough to “smother”: The hallmark of a wet burrito is that it’s covered in sauce and cheese. Skimping on sauce means it’s just a regular burrito. Reddit

• Use fresh shredded cheese: Pre-shredded cheese often has anti-caking agents that can affect melt; fresh shredded melts better and gives smoother texture.

• Heat & seasoning: Adjust chili powder/cumin or add jalapeños if you like more heat.

• Make ahead assembly: You can assemble burritos ahead of time and cover in sauce/cheese just before baking. Good for prepping ahead.

• Variations: Use shredded chicken or pork instead of beef. Use green sauce instead of red for a twist. Go vegetarian with beans and veggies. Key To My Lime

• Serving with sides: Serve with refried beans, Spanish rice, or a fresh salad to balance the richness.

• Cleaning up: Since sauce may bubble over, line the baking dish with foil or place dish on a baking sheet to catch drips.

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Variations to Try

• Pulled pork wet burritos: Swap ground beef for slow-cooked shredded pork/carnitas. Use the same assembly method.

• Chicken & black bean version: Use shredded cooked chicken mixed with black beans and corn, then smother in green enchilada sauce.

• Vegetarian wet burritos: Omit meat, use refried beans, black beans, sautéed vegetables (bell peppers, zucchini, spinach), then sauce + cheese.

• Spicy chipotle version: Add chipotle chili powder or chopped chipotle peppers in adobo to the filling for smoky heat.

• Green sauce variant: Replace red enchilada sauce with green tomatillo sauce for a different flavour profile.

• Cheese only variation: For a simpler version, skip meat and beans and just do cheese + rice + sauce for kids or lighter versions.

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Make-Ahead & Storage

• Make-ahead: You can prepare the filling a day ahead and refrigerate. When ready to serve, assemble burritos, sauce & cheese, and bake. This saves time on busy nights.

• Leftovers: Once baked and cooled slightly, cover dish tightly and refrigerate up to 2-3 days. Reheat in oven or microwave.

• Freezing: Assembled (without sauce) burritos can be wrapped individually and frozen. When ready, thaw, place in baking dish, add sauce/cheese, and bake until hot.

• Re-crisping: If the cheese has hardened or sauce has thickened after refrigeration, you may want to add a splash of sauce or moisture before reheating to avoid dryness.

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Nutritional Notes

Wet burritos are rich and comforting — due to meat, cheese, sauce, and large flour tortillas. Adjust portion size if you’re watching calories or fat.
You can lighten the dish by:

• Using lean ground turkey or chicken instead of beef

• Reducing cheese slightly or using part skim

• Adding more vegetables (corn, zucchini, spinach)

• Using a whole-wheat tortilla or smaller size
  Still, expect this dish to be hearty and filling — ideal for a satisfying main meal.

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Final Thoughts

Wet burritos take the classic burrito concept and elevate it with sauce and melted cheese, creating something between a burrito and an enchilada. When done right, they’re warm, melty, satisfying, and perfect for family dinners or comfort-food nights.
By following the ingredient list, step-by-step method, and tips above, you’ll end up with burritos that hit the spot: good fillings, proper rolling, plenty of sauce, and perfect cheese melt.

Don’t hesitate to adapt to your flavour preferences — swap meats, adjust heat, change sauces — but keep the core structure: filling → roll → sauce → cheese → bake. That’s your formula for great wet burritos.

Enjoy every gooey, saucy bite! 🌯🧀

If you like, I can pull together a printer-friendly PDF version with photos for each step, variations for vegetarian or vegan versions, and a detailed shopping list. Would you like me to prepa