Wet Burritos: The Ultimate Comfort Food

There’s something inherently comforting about a dish that is easy to eat and deliciously messy. Enter the Wet Burrito, a Tex-Mex staple that combines the portable convenience of a burrito with the rich, indulgent flavors of a saucy enchilada.

The Origin of Wet Burritos

The concept of the “wet” burrito is said to have originated in the United States, as an Americanized version of the traditional Mexican burrito. It is essentially a burrito that is covered with a layer of savory sauce and melted cheese, a combination that guarantees each bite is moist and flavorful.

Crafting the Perfect Wet Burrito

The key to a mouth-watering Wet Burrito lies in its layers. Starting with a large, warm flour tortilla, it is filled with a generous serving of seasoned ground beef or shredded chicken, refried beans, and Mexican rice. This isn’t just a meal; it’s a fiesta of textures and flavors wrapped snugly in a tortilla blanket.


For the Burritos:

  • 1 lb ground beef or your choice of protein
  • 4 large flour tortillas
  • 1 can of refried beans (16 oz)
  • 1 cup of cooked rice (optional)
  • 1 cup of shredded cheese (cheddar or a Mexican blend)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp vegetable oil

For the Sauce:

  • 1 can of enchilada sauce (10 oz)
  • 1 can of tomato sauce (8 oz)
  • 1 tsp of chili powder
  • 1/2 tsp of cumin
  • 1/2 tsp of garlic powder
  • Salt to taste

For Garnish:

  • Sour cream
  • Chopped cilantro
  • Sliced avocados or guacamole
  • Diced tomatoes
  • Sliced olives
  • Additional shredded cheese


Preparing the Filling:

  1. Cook the Protein: In a large skillet, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent. Add the minced garlic and cook for another minute. Add the ground beef, breaking it apart with a spoon. Cook until browned, then drain any excess fat.
  2. Season the Mixture: Sprinkle the chili powder, cumin, salt, and pepper onto the beef. Stir well to ensure the meat is thoroughly seasoned. If you’re including rice in your filling, now is the time to stir it in.
  3. Combine with Beans: Lower the heat and mix in the refried beans until the mixture is well combined and heated through. Set aside.

Making the Sauce:

  1. Blend the Ingredients: In a saucepan, combine the enchilada sauce, tomato sauce, chili powder, cumin, garlic powder, and salt. Stir well.
  2. Simmer: Heat the sauce over medium until it starts to simmer. Then reduce the heat and let it simmer for about 5 minutes to meld the flavors. Keep warm.

Assembling the Burritos:

  1. Fill the Tortillas: Lay out the flour tortillas and distribute the meat and bean mixture evenly among them. Add shredded cheese on top of the mixture.
  2. Roll Them Up: Fold the sides of each tortilla in, then roll them up tightly, enclosing the filling completely.

The Wet Element:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Sauce the Burritos: Place the rolled burritos seam side down in a baking dish. Pour the warm sauce over the top of the burritos, making sure they’re entirely covered.
  3. Add Cheese: Sprinkle additional shredded cheese over the sauced burritos.


  1. Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and slightly golden.


  1. Garnish: Once the burritos are baked, let them cool for a few minutes. Then, garnish with dollops of sour cream, diced tomatoes, sliced olives, chopped cilantro, and slices of avocado or a scoop of guacamole.
  2. Serve Warm: Serve the wet burritos warm, ensuring everyone gets a generous amount of sauce and garnishes.


Wet burritos are the epitome of indulgence in the world of Tex-Mex cuisine. The combination of hearty filling, robust sauce, and melted cheese creates a symphony of flavors that’s both satisfying and deeply comforting. Whether you’re serving up a family dinner or entertaining friends, this wet burrito recipe is sure to be a crowd-pleaser. It’s not just a meal; it’s an experience—one that’s meant to be savored, bite by saucy bite.

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