Description
Wet burritos are hearty flour tortillas stuffed with seasoned ground beef, pinto beans, and cheese, then smothered in a flavorful tomato-based sauce and baked until golden and bubbly. This easy recipe is perfect for family dinners and can be made ahead or frozen for later. Serve with your favorite Mexican sides for a complete meal!
Ingredients
For the Burritos:
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 can (about 15 ounces) tomato sauce
- 1 can (about 15 ounces) pinto beans, drained
- 6–8 large flour tortillas
- 2 cups shredded Cheddar or Mexican cheese blend
For the Sauce:
- 1 can (about 15 ounces) tomato sauce
- 1 can (about 10 ounces) diced tomatoes with green chilies
- 1–2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced green onions
- Diced avocado or guacamole
- Sliced olives
Instructions
In a large skillet over medium heat, cook the ground beef and chopped onion together until the beef is completely browned and the onion is soft and translucent, about 8-10 minutes. Break up the meat as it cooks so you don’t have big chunks. Add the minced garlic, cumin, chili powder, salt, and pepper, and cook for another minute until super fragrant – your kitchen is going to smell AMAZING!
Stir in the drained pinto beans and one can of tomato sauce. Let everything simmer together for about 5 minutes so the flavors can get to know each other. The mixture should be thick but not dry. Remove from heat and set aside.
In a separate saucepan, combine the second can of tomato sauce, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer over medium-low heat and let it cook for about 10 minutes, stirring occasionally. This allows the flavors to develop and the sauce to thicken slightly. Taste and adjust seasonings – I usually add a pinch more salt!
While your sauce is simmering, preheat your oven to 350°F (175°C). This gives it time to get nice and hot while you’re assembling your burritos.
Lay a flour tortilla flat on your work surface. Spoon a generous portion of the beef and bean mixture down the center of the tortilla – about ⅔ to ¾ cup, depending on the size of your tortillas. Sprinkle with some shredded cheese (save plenty for the top!). Now here’s the trick: fold in both sides of the tortilla toward the center, then roll from one end to the other, tucking as you go. Place the burrito seam-side down in your greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.
Pour that beautiful sauce evenly over all the assembled burritos, making sure each one gets a good coating. Sprinkle the remaining cheese generously over the top – don’t be shy! The cheese creates a gorgeous golden, bubbly crust.
Bake in your preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and starting to turn golden brown in spots. The edges of the tortillas should be slightly crispy, and the sauce should be bubbling around the edges.
Let the burritos cool for about 5 minutes before serving – I know it’s hard to wait, but this helps everything set up so they don’t fall apart when you cut into them. Top with sour cream, cilantro, green onions, avocado, or olives as desired!
Notes
- Use rotisserie chicken instead of ground beef for a quicker version – just shred it and mix with the seasonings and beans!
- Double the sauce recipe if you really love saucy burritos. You can never have too much sauce in my book!
- Brown the beef the night before and refrigerate it. The next day, just reheat, add the beans and sauce, and you’re ready to assemble.
- Common mistake to avoid: Don’t skip draining your beans! The extra liquid will make your filling runny.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: Mexican