Ingredients for Wet Burritos
- Lean Ground Beef
- Garlic
- Onion
- Worcestershire Sauce
- Paprika
- Mexican Oregano
- Chili Powder
- Cumin
- Black Pepper
- Tomatoes
- Cheddar Cheese
- 10-12 large flour tortillas
- Refried Beans
- Enchilada Sauce
- Beef Gravy
- Sour Cream
- Salsa
- Jalapeno
- Lettuce
- Chopped Tomato
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How to Make Wet Burritos
- In a large skillet, brown the ground beef (or cook chicken/heat refried beans) over medium-high heat. Drain off any excess grease.
- Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more.
- Gradually whisk in the flour, ensuring no lumps form. Cook for 1 minute.
- Slowly pour in the beef broth, stirring constantly until the sauce thickens. Season with salt and pepper to taste.
- If using pinto beans, gently stir them into the gravy during the last few minutes of cooking.
- Warm the tortillas according to package directions. You can microwave them, heat them in a dry skillet, or wrap them in a damp paper towel and microwave for 30 seconds.
- Fill each tortilla with the meat (or meat and bean) mixture.
- Place the filled burritos on a baking sheet.
- Pour the spicy gravy generously over the burritos.
- Sprinkle with shredded cheese.
- Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
128 g
Sugar
49g
Fat
103g
Carbs
32g
