Are you a comfort food lover looking for a delicious and filling meal? Look no further than the humble wet burrito! This beloved Mexican dish has gained popularity in recent years, and it’s easy to see why. A wet burrito typically consists of a large flour tortilla wrapped around a generous helping of savory filling, smothered in a rich and creamy sauce. Whether you’re in the mood for something classic and comforting or adventurous and bold, there’s a wet burrito recipe out there for you.
In this article, we’ll be exploring 18 different delicious wet burrito recipes that are sure to satisfy your cravings. From hearty beef and pork options to vegetarian and seafood alternatives, we’ve got it all covered. So grab a fork, get ready to dig in, and let’s start our culinary journey through the wonderful world of wet burritos!
Classic Smothered Beef Wet Burrito
This hearty burrito recipe combines tender beef, savory sauce, and melted cheese for a satisfying meal. Perfect for a weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat oven to 350°F.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic; cook until the onion is translucent.
4. Stir in the enchilada sauce and bring to a simmer.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the beef mixture onto a tortilla, followed by shredded cheese. Roll up tightly and place seam-side down on a baking sheet.
7. Bake at 350°F for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Cheesy Chicken Enchilada-Style Wet Burrito
This recipe combines the flavors of Mexico with a comforting, cheesy twist. A juicy chicken filling, wrapped in tortillas and smothered in a rich enchilada sauce and melted cheese, makes for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup sour cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the enchilada sauce over medium heat.
3. Add the cooked chicken to the skillet and stir until well combined.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by filling each tortilla with chicken mixture, then rolling up and placing seam-side down in a baking dish.
6. Top with cheese, cilantro, and sour cream. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Spicy Pork and Green Chile Wet Burrito
This recipe combines the bold flavors of spicy pork, roasted green chile peppers, and creamy cheese to create a mouthwatering wet burrito. Perfect for a quick and satisfying meal or as a delicious twist on traditional burritos.
Ingredients:
– 1 pound boneless pork shoulder
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) green chile peppers, roasted and chopped
– 8-10 inch flour tortilla
– 1 cup shredded Monterey Jack cheese
– 1/2 cup canned enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook pork shoulder until browned, about 5 minutes. Add cilantro, jalapeño, onion, and garlic; cook until the mixture is softened, about 5 minutes.
3. Add roasted green chile peppers and stir to combine.
4. Warm tortilla in oven for 2-3 minutes.
5. Spoon pork mixture onto tortilla, followed by shredded cheese and enchilada sauce.
6. Roll burrito tightly and serve hot.
Cooking Time: 25-30 minutes
Vegetarian Black Bean Wet Burrito
A flavorful and filling vegetarian burrito filled with black beans, roasted vegetables, and creamy cheese.
Ingredients:
– 1 cup cooked black beans
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, diced
– 8-inch tortilla
– 1/4 cup shredded Monterey Jack cheese (vegetarian)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: salsa, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add onion, garlic, bell pepper, and zucchini. Cook until vegetables are tender, about 5 minutes.
3. Add cooked black beans to the skillet and stir to combine with vegetables.
4. Warm tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
5. Spoon black bean mixture onto one half of the tortilla, leaving a small border around edges.
6. Sprinkle shredded cheese on top of black beans.
7. Fold tortilla in half to enclose filling.
8. Serve with desired toppings.
Cooking Time: 15 minutes
Creamy Shrimp and Avocado Wet Burrito
Elevate your burrito game with this creamy, indulgent twist featuring succulent shrimp, ripe avocado, and a rich sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup heavy cream
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional: sour cream, diced tomatoes, shredded lettuce, and diced cilantro
Instructions:
1. Cook the shrimp in a skillet with olive oil over medium-high heat until pink and cooked through.
2. In a separate pan, sauté the onion and garlic until softened. Add cumin, salt, and pepper to taste.
3. Combine the cooked shrimp mixture with the onion-garlic mixture and stir in heavy cream.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the creamy shrimp mixture onto a tortilla, followed by diced avocado and shredded cheese.
6. Serve with desired toppings.
Cooking Time: 15-20 minutes
Slow-Cooked Pulled Pork Wet Burrito
Savor the tender, fall-apart pork and creamy sauce wrapped in a warm tortilla – a perfect comfort food fusion.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup pulled pork seasoning
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 can (14.5 oz) diced tomatoes with green chilies
– 8-10 corn tortillas
– Shredded cheese, sour cream, and diced onions for toppings
Instructions:
1. Preheat slow cooker to low.
2. In a small bowl, mix together pulled pork seasoning, brown sugar, and apple cider vinegar.
3. Add sliced onion and minced garlic to the slow cooker. Sprinkle with the pork seasoning mixture.
4. Place the pork shoulder on top of the onions.
5. Cook for 8-10 hours or overnight.
6. Shred the pork with two forks.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
8. Assemble burritos with shredded pork, diced tomatoes, and desired toppings.
Cooking Time: 8-10 hours (or overnight)
Breakfast-Style Wet Burrito with Eggs and Chorizo
Start your day off right with this twist on traditional burritos, combining scrambled eggs, spicy chorizo, and creamy cheese wrapped in a warm tortilla.
Ingredients:
– 4 large eggs
– 1/2 pound Mexican-style chorizo, casings removed
– 1 tablespoon vegetable oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8-10 inches flour tortilla
– 1 cup shredded Monterey Jack cheese
– Salsa, sour cream, and cilantro for topping (optional)
Instructions:
1. Preheat oven to 375°F.
2. Scramble eggs in a bowl and set aside.
3. Cook chorizo in a large skillet over medium-high heat, breaking up with spoon as it cooks, until browned and crispy, about 5 minutes.
4. Add diced onion and minced garlic to the skillet; cook until softened, about 2-3 minutes.
5. Wrap tortilla around cooked egg mixture, chorizo mixture, and shredded cheese.
6. Place wrapped burrito on a baking sheet and bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 15-17 minutes
Green Chile and Cheese Wet Burrito
A twist on the classic burrito, this recipe combines spicy green chile with melted cheese and tender beef for a flavor-packed meal.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) green chile peppers, chopped
– 1 cup shredded cheddar cheese
– 8-10 tortillas
– Salt and pepper to taste
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the chopped green chile peppers; cook for an additional 2-3 minutes.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spooning the beef mixture onto the center of each tortilla, then topping with shredded cheese.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a snug cylinder.
Cooking Time: 15-20 minutes
Barbacoa Beef Wet Burrito with Red Sauce
Experience the flavors of Mexico with this mouth-watering burrito filled with tender barbacoa beef, creamy red sauce, and melted cheese. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef brisket or beef shank
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– 8-10 corn tortillas
– Red sauce (homemade or store-bought)
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef on all sides, then add the sliced onion, minced garlic, and sliced jalapeño.
2. Add the beef broth, tomato paste, and browned beef to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until the beef is tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by placing a portion of the barbacoa beef onto a tortilla, followed by a spoonful of red sauce and shredded cheese. Add desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 2-3 hours (simmering time) + 10 minutes to assemble burritos
Mushroom and Spinach Wet Burrito
A savory twist on the classic burrito, this recipe combines the earthy flavors of mushrooms with the nutritious goodness of spinach. Perfect for a quick weeknight dinner or a satisfying meal on-the-go.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1/4 cup sautéed mushrooms (button or cremini work well)
– 1/4 cup wilted spinach leaves
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– 2 tablespoons wet burrito sauce (store-bought or homemade)
Instructions:
1. Cook the brown rice according to package instructions.
2. Sauté the mushrooms in olive oil until tender, then set aside.
3. Wilt the spinach leaves with a pinch of salt and set aside.
4. In a large tortilla, spread half the cooked rice, followed by black beans, sautéed mushrooms, wilted spinach, and cilantro.
5. Drizzle with lime juice and season with salt and pepper to taste.
6. Fold the burrito in half and top with wet burrito sauce.
7. Cook for 2-3 minutes on medium heat, until the cheese is melted and the filling is heated through.
Cooking Time: 15-20 minutes
Buffalo Chicken Wet Burrito with Blue Cheese Drizzle
This mouth-watering burrito combines the bold flavors of buffalo chicken, creamy blue cheese, and crispy tortilla. It’s a satisfying meal that’s perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 1/2 cup ranch dressing
– 8-10 flour tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled blue cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together buffalo sauce and ranch dressing.
3. Add chicken breasts to the marinade; refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake chicken until cooked through, about 15-20 minutes.
5. Warm tortillas by wrapping them in damp paper towels and microwaving for 20-30 seconds.
6. Assemble burritos by spreading a layer of black beans, followed by shredded cheese, grilled chicken, and a drizzle of blue cheese.
7. Serve immediately.
Cooking Time: 15-20 minutes (chicken), plus assembly time.
Sweet Potato and Black Bean Wet Burrito
A twist on the classic burrito, this recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans, all wrapped up in a warm tortilla.
Ingredients:
– 1 large sweet potato, cooked and mashed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (optional)
– Salsa (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add mashed sweet potato, black beans, cumin, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the sweet potato-black bean mixture onto a tortilla, then topping with cheese and salsa (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Chipotle Beef Wet Burrito with Queso
Get ready to wrap up a flavorful meal with this chipotle beef wet burrito, smothered in creamy queso. This recipe combines the spices of chipotle peppers with tender beef and melted cheese for a satisfying twist on traditional burritos.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can chipotle peppers in adobo sauce, chopped
– 8-10 flour tortillas
– Shredded cheese blend (cheddar and Monterey Jack work well)
– Queso cheese dip (store-bought or homemade)
Instructions:
1. Cook ground beef, onion, garlic, cumin, chili powder, paprika, and cayenne pepper (if using) in a large skillet over medium-high heat until browned.
2. Add chopped chipotle peppers and stir to combine.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spooning beef mixture onto a tortilla, followed by shredded cheese.
5. Drizzle queso dip on top and wrap tightly.
6. Cook for an additional 2-3 minutes to melt cheese.
Cooking Time: 15-20 minutes
Lobster and Crab Wet Burrito in Creamy Sauce
Savor the flavors of the ocean with this decadent burrito, packed with succulent lobster and crab meat, wrapped in a rich and creamy sauce.
Ingredients:
– 1 lb cooked lobster meat
– 1/2 cup jumbo lump crab meat
– 1/4 cup heavy cream
– 2 tbsp butter
– 1 tsp paprika
– Salt and pepper to taste
– 4 large flour tortillas
– Chopped cilantro for garnish
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the paprika and whisk until combined. Cook for 1 minute.
3. Pour in the heavy cream and bring to a simmer.
4. Reduce heat to low and let sauce cook while preparing the filling.
5. In a large bowl, combine lobster meat, crab meat, salt, and pepper. Stir gently to combine.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the burritos by spooning the lobster-crab mixture onto each tortilla, then drizzling with the creamy sauce.
8. Garnish with cilantro and serve immediately.
Cooking Time: 15 minutes
Spicy Tofu and Rice Wet Burrito
Get ready to wrap your taste buds around this flavorful and filling burrito! A perfect combination of spicy tofu, savory rice, and tangy beans, all wrapped in a warm tortilla.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cups cooked white or brown rice
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– 2 tablespoons tomato sauce
– Tortilla wraps (8-10 inches)
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, cumin, and cayenne pepper. Cook until onion is translucent.
3. Add crumbled tofu and cook until golden brown.
4. Stir in cooked black beans and tomato sauce. Season with salt and pepper to taste.
5. Warm tortilla wraps according to package instructions.
6. Assemble burritos by filling with cooked rice, spicy tofu mixture, and any additional toppings (e.g., shredded cheese, diced tomatoes).
7. Serve immediately.
Cooking Time: 20-25 minutes
Carne Asada Wet Burrito with Guajillo Sauce
Experience the bold flavors of Mexico with this hearty Carne Asada Wet Burrito, smothered in a rich Guajillo sauce.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– Guajillo sauce (homemade or store-bought)
– Shredded cheese, for serving
– Chopped cilantro, for garnish
Instructions:
1. Marinate the flank steak in lime juice, garlic, oregano, salt, and pepper for at least 30 minutes.
2. Grill the steak to desired doneness; let it rest before slicing into thin strips.
3. Cook the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by filling with sliced beef, black beans, diced tomatoes, and shredded cheese.
5. Drizzle Guajillo sauce over the top of each burrito.
6. Serve immediately and garnish with chopped cilantro.
Cooking Time: 1 hour
Pineapple and Pork Al Pastor Wet Burrito
Experience the vibrant flavors of Mexico with this twist on a classic burrito. Slow-cooked pork, sweet pineapple, and crunchy onions come together in a deliciously messy wrap.
Ingredients:
– 1 lb boneless pork shoulder
– 1/4 cup pineapple juice
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 1 jalapeño pepper, seeded and chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar)
– Cilantro leaves for garnish
– Salsa and sour cream (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork shoulder, pineapple juice, olive oil, onion, jalapeño, cumin, smoked paprika, salt, and pepper.
3. Cover and slow-cook for 2-3 hours or until the pork is tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with cooked pork, cheese, and cilantro leaves.
6. Serve with salsa and sour cream (if desired).
7. Cooking time: 2-3 hours.
Loaded Nacho-Style Wet Burrito with All the Fixings
Get ready for a flavorful fiesta in your mouth with this loaded nacho-style wet burrito, packed with tender beef, crispy tortilla chips, creamy cheese, and all the fixings.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– 1 can (16 oz) refried beans
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 cup crushed tortilla chips
– Sour cream and salsa for serving
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Add the taco seasoning and cook according to package instructions.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spreading refried beans down the center of each tortilla, followed by the beef mixture, cheese, cilantro, and crushed tortilla chips.
6. Serve with sour cream and salsa.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in some serious comfort food! This article presents 18 mouth-watering wet burrito recipes that will satisfy your cravings. From classic smothered beef to spicy tofu and rice, there’s something for everyone. Try the cheesy chicken enchilada-style burrito or the slow-cooked pulled pork version. Or why not go veggie with the vegetarian black bean option? And don’t forget about the sweet potato and black bean combination or the breakfast-style burrito with eggs and chorizo. Whether you’re in the mood for something spicy or something creamy, these recipes have got you covered.
