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Wet Burrito

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The Best Wet Burrito Recipe (Smothered Burrito with Red Sauce)

A Wet Burrito is a delicious Mexican-American classic made with a large flour tortilla stuffed with seasoned meat, beans, rice, and cheese, then covered in a rich red enchilada-style sauce and melted cheese. It’s hearty, comforting, and perfect for a satisfying dinner.

Ingredients

For the Burritos

  • 4 large flour tortillas (burrito size)
  • 2 lbs (900 g) ground beef or shredded beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425 g) refried beans
  • 2 cups cooked Mexican rice
  • 2 cups shredded Mexican cheese blend or Monterey Jack cheese
  • 1 cup shredded lettuce (optional)
  • 1 large tomato, diced
  • ¼ cup fresh cilantro, chopped
  • Sour cream, for topping (optional)

For the Red Enchilada Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 2 cups tomato sauce
  • 1½ cups beef broth
  • Salt and black pepper, to taste

Instructions

1. Prepare the Filling

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion and cook for 3–4 minutes until softened.
  3. Add garlic and cook for 30 seconds.
  4. Add ground beef and cook until browned. Drain excess grease.
  5. Season with cumin, chili powder, salt, and pepper.
  6. Set aside.

2. Make the Red Sauce

  1. Heat oil in a saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute.
  3. Add chili powder, cumin, garlic powder, onion powder, and smoked paprika.
  4. Slowly whisk in tomato sauce and beef broth.
  5. Simmer for 10–15 minutes until thickened.
  6. Season with salt and pepper.

3. Assemble the Burritos

  1. Warm the flour tortillas slightly so they are easier to roll.
  2. Spread a layer of refried beans in the center of each tortilla.
  3. Add cooked rice, seasoned beef, cheese, lettuce, tomatoes, and cilantro.
  4. Fold in the sides and roll tightly into a burrito.

4. Make It “Wet”

  1. Place the burritos seam-side down in a baking dish.
  2. Pour the red enchilada sauce generously over the top.
  3. Sprinkle with remaining shredded cheese.
  4. Bake at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbly.

Serving Suggestions

Top with:

  • Sour cream
  • Guacamole
  • Pico de gallo
  • Fresh cilantro
  • Sliced jalapeños
  • Extra cheese
  • Lime wedges

Serve with:

  • Mexican rice
  • Refried beans
  • Tortilla chips and salsa

Tips for the Best Wet Burrito

  • Use large burrito-size flour tortillas to prevent tearing.
  • Don’t overfill the burritos — a tighter roll keeps everything together.
  • Shredded beef (like chuck roast) makes an incredible restaurant-style wet burrito.
  • Make the sauce ahead of time for even deeper flavor.
  • Add a little hot sauce or chipotle peppers for a smoky kick.

Storage

  • Refrigerator: Store covered for up to 3 days.
  • Freezer: Freeze assembled burritos without sauce for up to 3 months.
  • Reheat in the oven and add fresh sauce before serving.
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