Wet Burrito Recipe: If you’re a fan of hearty Mexican-American cuisine, you’re in for a treat! The wet burrito is the ultimate comfort food—packed with seasoned meat, beans, rice, and cheese, all wrapped in a soft flour tortilla and drenched in rich enchilada sauce. Whether you’re planning a family dinner or want to impress guests with something different, this step-by-step guide will walk you through everything you need to know to make the perfect wet burrito at home.
What is a Wet Burrito?
A wet burrito is basically a supercharged version of your traditional burrito, but with a twist—it’s covered in a generous helping of sauce (usually red enchilada or chili sauce) and melted cheese. Unlike a standard burrito that’s wrapped up for handheld eating, wet burritos are served on a plate, eaten with a fork and knife, and baked to oozy, cheesy perfection.
Originally popularized in Michigan, especially in the Grand Rapids area, the wet burrito has gained national attention for its mouthwatering combination of textures and flavors. The key component that makes it “wet” is the sauce. This adds an extra dimension of flavor that you don’t get with a traditional dry burrito. The result? A bold, savory, cheesy masterpiece that satisfies on every level.
Why You’ll Love This Recipe
There are so many reasons to love this dish! First, it’s completely customizable. You can use ground beef, shredded chicken, pork carnitas, or even tofu or veggies if you’re going for a vegetarian version. Second, it’s a one-dish meal—you’ve got protein, carbs, veggies, and cheese all rolled into one. Plus, it reheats well, making it great for leftovers.
Here’s why this recipe is a keeper:
- Loaded with flavor from a homemade enchilada sauce
- Perfect for weeknight meals or festive gatherings
- Easily doubled or tripled for meal prep or parties
- Comfort food at its finest—melty cheese, saucy goodness, and hearty filling
So grab your apron and let’s get cooking!
Ingredients You’ll Need
For the Burrito Filling
This part is where the real flavor lives. Here’s what you’ll need for a classic beef burrito filling:
- 1 pound ground beef (or shredded beef, chicken, pork)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cooked rice (Mexican rice preferred)
- 1 cup black beans or refried beans
- 1 tablespoon olive oil (for cooking)
- ½ cup beef broth (optional for juicier filling)
Feel free to tweak the seasoning to your liking. If you like more heat, add cayenne pepper or jalapeños. Want a smokier flavor? Try chipotle powder or smoked paprika.
For the Red Enchilada Sauce
A homemade sauce beats the canned stuff any day. Here’s a quick and easy sauce recipe:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 2 cups chicken or vegetable broth
- Salt to taste
- 1 teaspoon tomato paste or 2 tablespoons tomato sauce
This sauce is ready in under 10 minutes and will elevate your wet burrito to restaurant quality. It’s tangy, spicy, and rich in flavor.
For Assembly
Time to bring it all together! Here’s what you’ll need:
- 4–6 large flour tortillas (10–12 inches)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Nonstick spray or a light coating of oil for baking dish
Make sure your tortillas are soft and pliable—this helps with wrapping. If they’re cold or stiff, warm them slightly in the microwave.
Optional Toppings
Top your burrito with all the good stuff! Here’s a list of optional garnishes that really complete the dish:
- Sour cream
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Avocado or guacamole
- Green onions
- Hot sauce
These toppings don’t just add flavor; they also give the burrito a beautiful, colorful finish. Think of them as the jewelry for your main dish!
Kitchen Tools Required
Basic Equipment Checklist
You don’t need a commercial kitchen to make a stellar wet burrito. Here’s what you’ll need:
- Large skillet or sauté pan (for meat and sauce)
- Saucepan (if making rice or beans)
- Baking dish (9×13 inch recommended)
- Mixing bowls
- Cutting board and knife
- Cheese grater
- Spoon and spatula
- Aluminum foil (for baking or covering)
These are common kitchen tools, and chances are, you already have most of them on hand.
Helpful Tips for Preparation
Here are some time-saving tips before you start:
- Prep ahead: Cook rice, beans, and meat a day in advance.
- Double the sauce: Freeze a batch for next time.
- Use rotisserie chicken if you’re short on time.
Also, always shred your own cheese—pre-shredded cheese has additives that prevent melting as well.
Step-by-Step Guide to Making a Wet Burrito
Let’s roll up our sleeves and get into the fun part—assembling the perfect wet burrito from scratch.
Step 1: Prepare the Meat Filling
Start by browning 1 pound of ground beef (or shredded chicken) in a skillet over medium heat. Season with taco seasoning, salt, pepper, and a pinch of cumin. Once cooked, stir in ½ cup of diced onions and 1 tablespoon of tomato paste. Let it simmer for a few minutes until flavorful and slightly saucy.
Step 2: Cook the Rice and Beans
In a separate pot, prepare 1 cup of cooked rice and heat 1 cup of refried or black beans. These will add bulk and heartiness to your burrito filling.
Step 3: Make the Red Enchilada Sauce
In a saucepan, melt 2 tablespoons butter, whisk in 2 tablespoons flour, then add 2 cups of enchilada sauce. Simmer until thickened.
Step 4: Warm the Tortillas
Heat large flour tortillas in a dry skillet for 20 seconds per side until pliable.
Step 5: Assemble the Burritos
Layer rice, beans, and meat mixture down the center of each tortilla. Roll tightly, tucking the ends.
Step 6: Add the Sauce and Cheese
Place burritos seam-side down in a baking dish, pour enchilada sauce generously over them, and top with shredded cheddar or Monterey Jack cheese.
Step 7: Bake the Burritos
Bake at 375°F (190°C) for about 15–20 minutes, until the cheese is bubbly and golden.
Step 8: Garnish and Serve
Top with sour cream, guacamole, cilantro, or diced tomatoes. Serve hot — cheesy, saucy, and absolutely irresistible!
Variations of the Wet Burrito
Vegetarian Version
Not into meat? No problem! The wet burrito is super flexible and can be easily made vegetarian without sacrificing flavor. In fact, a veggie version can be just as hearty and satisfying.
Instead of ground beef, try one of these filling options:
- Sautéed bell peppers, onions, and mushrooms
- Roasted sweet potatoes and black beans
- Tofu crumbles or tempeh
- Zucchini, corn, and spinach
Spice it up with the same seasonings—cumin, chili powder, garlic—and mix with rice and beans just like you would with the meat version.
You can even add a bit of queso fresco or extra cheese inside for added richness. Don’t forget that the enchilada sauce you made is already vegetarian if you used veggie broth. These veggie burritos still get topped with the same melty cheese and sauce for maximum indulgence.
Chicken Wet Burrito
Chicken is a great lean protein option for wet burritos and offers a slightly different flavor profile. You can use:
- Shredded rotisserie chicken (super convenient!)
- Grilled chicken breast, chopped into bite-sized pieces
- Leftover roasted chicken
Toss the shredded or chopped chicken with taco seasoning or cook it with onions and garlic for added flavor. You can also mix it with green chiles or corn for a Southwest twist. Chicken pairs especially well with both red and green enchilada sauce, so feel free to experiment.
Keto or Low-Carb Option
Watching your carbs? You don’t have to miss out on wet burritos. Here’s how to make a low-carb version:
- Use low-carb or almond flour tortillas
- Skip the rice entirely or use cauliflower rice
- Replace beans with sautéed mushrooms or extra cheese
- Load up on protein like ground beef or chicken
For the sauce, make sure there’s no flour or cornstarch. You can thicken it with xanthan gum or reduce it down naturally. The cheese topping? 100% keto-approved.
This version keeps all the flavor but trims the carbs significantly. It’s great for anyone doing keto, paleo, or just looking to cut back on processed grains.
Storage and Reheating Tips
How to Store Leftovers
Let’s be honest—wet burritos make amazing leftovers. The sauce soaks into the tortilla even more overnight, giving you a next-day meal that might taste even better than fresh. But to keep them from becoming a soggy mess, you’ll want to store them properly.
Here’s how to do it:
- Let the burritos cool to room temperature before storing.
- Use an airtight container or wrap each burrito tightly in foil or plastic wrap.
- Store the sauce separately if possible. This helps prevent the tortilla from turning too mushy.
Wet burritos will last in the refrigerator for up to 3–4 days. If you want to store them longer, freezing is a great option.
To freeze, follow these steps:
- Assemble and bake the burritos, but don’t add fresh toppings.
- Let them cool completely.
- Wrap each burrito individually in foil and then place them in a freezer-safe ziplock bag.
- Freeze for up to 3 months.
You can also freeze them unbaked, just don’t pour the sauce and cheese on until you’re ready to cook. This makes for an easy grab-and-bake dinner on a busy weeknight.
Reheating Without Getting Soggy
Reheating wet burritos can be a little tricky because you don’t want them to turn into a pile of mush. The key is reheating slowly and evenly.
Oven Method (Best Results):
- Preheat your oven to 350°F (175°C).
- Place burrito(s) in a baking dish, cover with foil, and heat for 20–25 minutes.
- If you want to re-melt the cheese, uncover for the last 5 minutes.
Microwave Method (Quick Option):
- Place the burrito on a microwave-safe plate.
- Cover loosely with a microwave-safe lid or paper towel.
- Heat on medium power for 2–3 minutes, then in 30-second intervals until warmed through.
Tip: If the sauce is separate, add it just before reheating to preserve texture. And don’t forget a sprinkle of fresh cheese before popping it back in the oven—it revives that gooey, fresh-baked feel!
Side Dishes to Serve with Wet Burritos
Classic Mexican Sides
Wet burritos are a full meal on their own, but pairing them with a few sides can make your dinner feel like a full-on Mexican fiesta. Here are a few traditional options:
- Mexican Rice – If it’s not already inside your burrito, serve it on the side.
- Refried Beans or Black Beans – A protein-packed side dish that complements the flavors.
- Elote (Mexican Street Corn) – Grilled corn slathered with mayo, cotija, chili powder, and lime.
- Tortilla Chips & Salsa – Adds a crispy, fresh contrast to the saucy burrito.
- Guacamole – Always a crowd-pleaser and perfect for scooping.
These sides are easy to prep and balance out the richness of the burrito with some fresh or crunchy textures.
Drinks That Pair Well
What’s a great meal without a refreshing drink? Pair your wet burrito with something cold and flavorful to elevate the whole experience.
- Horchata – A sweet rice milk drink with cinnamon—perfect to cool down spicy bites.
- Agua Fresca – Light, fruity drinks like watermelon, mango, or cucumber lime.
- Margaritas – Classic lime, frozen mango, or jalapeño-infused for the grown-ups.
- Mexican Beer – Light beers like Corona, Modelo, or Pacifico pair excellently with the burrito’s hearty flavors.
Even something simple like sparkling water with lime cuts through the richness and keeps things refreshing.
Common Mistakes to Avoid
Preventing Soggy Burritos
A common pitfall when making wet burritos is ending up with soggy, limp tortillas that fall apart. Here’s how to avoid that kitchen tragedy:
- Don’t overstuff the burrito. Too much filling = too much moisture.
- Drain the meat and beans well to prevent excess liquid from soaking the tortilla.
- Use fresh tortillas. Stale or dry tortillas crack and break when baked.
- Bake uncovered for the last 5–10 minutes. This lets the cheese crisp up and the edges firm slightly.
- Avoid adding too much sauce until just before baking. You want the sauce to sit on top, not soak through completely before it hits the oven.
Following these tips ensures you get soft but sturdy burritos with the perfect bite every time.
Choosing the Right Tortilla
Size and quality matter here. You want large flour tortillas that are flexible and can hold the filling without splitting. Avoid small taco-size or thin, breakable wraps.
Tips for tortilla success:
- Use burrito-size tortillas (10–12 inches).
- Warm them slightly before rolling.
- Don’t use corn tortillas—these are better for enchiladas or tacos.
If you’re gluten-free, look for specialty gluten-free wraps that are specifically designed to be rolled without tearing. Mission, Siete, and other brands make great alternatives.
Nutritional Information (Approximate)
Calories per Serving
Here’s a general breakdown for one large wet burrito (with beef, rice, beans, cheese, and sauce):
- Calories: 650–800 kcal
- Protein: 30–40 grams
- Carbs: 50–60 grams
- Fat: 25–35 grams
- Fiber: 6–8 grams
Of course, this will vary depending on the specific ingredients and portion sizes. Using lean meats, low-fat cheese, and whole-wheat tortillas can help reduce calories and increase fiber.
Macronutrient Breakdown
| Nutrient | Amount (approx.) |
|---|---|
| Protein | 35g |
| Carbohydrates | 55g |
| Fat | 30g |
| Fiber | 7g |
| Sugar | 5g |
| Sodium | 900mg |
Keep in mind that homemade versions allow for much more control over what goes in your food—making this a better choice than many restaurant options.
FAQs about Wet Burrito Recipe
1. Can I freeze wet burritos?
Yes, you can! Wrap each burrito individually in foil and freeze for up to 3 months. For best results, freeze before adding sauce and cheese, then add those fresh before baking.
2. What’s the difference between a wet burrito and enchiladas?
The main difference is in the tortilla and preparation. Wet burritos use large flour tortillas and are typically bigger and heartier. Enchiladas use corn tortillas and are often smaller with different sauces.
3. Can I use green sauce instead of red?
Absolutely! Green enchilada sauce (made from tomatillos) is a great alternative. It gives a tangy, slightly spicy flavor that pairs wonderfully with chicken or pork.
4. How spicy is this recipe?
The base recipe has mild heat. You can turn it up by adding more chili powder, cayenne, jalapeños, or hot sauce—or keep it mild for sensitive palates.
5. Can I make these ahead of time?
Yes! Assemble the burritos, cover, and refrigerate for up to 24 hours. Add sauce and cheese just before baking for best texture.
Conclusion
The wet burrito isn’t just another Mexican dish—it’s a showstopper. Saucy, cheesy, packed with flavor, and endlessly customizable, it’s one of those meals that turns a regular dinner night into a full-on event. Whether you’re feeding a family, prepping for leftovers, or hosting a burrito night with friends, this dish always delivers.
From the savory meat and perfectly cooked rice to the rich, homemade enchilada sauce and melty cheese topping, every step of this recipe comes together to create a masterpiece. And the best part? You don’t have to be a chef to pull it off.
So the next time you’re craving something warm, filling, and full of flavor—skip the takeout and make this homemade wet burrito instead. Trust me, it’s going to be a hit.
