Wet Burrito Recipe
Choice of protein, rice, jack cheese, salsa verde, cilantro, onion, crema, cotija, salsa verde, beans, topped with queso & enchilada sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Rice and Beans
Cheese and Toppings
Salsa and Sauce
Garnish
Tortillas
Method
Preparation of Ingredients
- 1
Cook the Protein
In a skillet over medium heat, cook the ground beef or diced chicken breast until fully cooked, about 7-10 minutes. If using black beans, heat them in a separate pot until warm.
- 2
Prepare the Rice
If not already done, cook the white rice according to package instructions. Set aside.
- 3
Assembly
- 4
Layer the Ingredients
On each large flour tortilla, add a scoop of cooked rice, a scoop of refried beans, the cooked protein, and a sprinkle of jack cheese.
- 5
Add Sauces
Drizzle salsa verde over the ingredients and add a dollop of crema.
- 6
Wrap the Burrito
Fold the sides of the tortilla inward and then roll from the bottom to the top to enclose the filling.
Cooking
- 7
Bake the Burritos
Place the wrapped burritos seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle with cotija cheese. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.