Wet Burrito Or Nacho Deluxe Recipe

Prep vegetables

Finely dice the onion and mince the garlic. Drain and rinse the canned beans; set aside.

Cook beef and chorizo

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and chorizo (if using). Break meat up with a spoon and cook 6–8 minutes until browned and no longer pink.

Season meat

Stir in chili powder, ground cumin, smoked paprika, salt and black pepper. Cook 1 minute to bloom the spices.

Add beans

Add the drained black and pinto beans to the skillet. Stir to combine and heat through 2–3 minutes.

Make sauce

Pour tomato sauce, red enchilada sauce (or salsa roja) and 1/2 cup broth into the skillet with the meat and beans. Add hot sauce if using. Bring to a simmer, reduce heat to medium-low and cook 5 minutes until slightly thickened, stirring occasionally. Taste and adjust salt.

For burritos (assembly)

Warm the flour tortillas in a dry skillet or microwave for 15–20 seconds to make them pliable. If using rice, layer about 1/2 cup cilantro-lime rice in the center of each tortilla, then top with 1/2 cup of the meat & bean mixture and a sprinkle of both shredded cheeses (about 1/4–1/3 cup). Fold sides in and roll to form a burrito.

For nachos (assembly)

Spread tortilla chips in an even layer on an oven-safe baking tray or cast-iron skillet. Spoon the meat & bean mixture over the chips in an even manner. Scatter shredded cheddar and Monterey Jack evenly over the top.

Add sauce for wet burrito or nachos

For a 'wet' burrito: place rolled burritos seam-side down in a shallow baking dish. Pour warmed enchilada/tomato sauce over each burrito, covering generously so they are 'wet.' For nachos deluxe: drizzle 1/2 cup of the sauce evenly over the assembled nachos (or serve on the side).

Melt cheese

Place the baking dish with wet burritos or the tray with nachos under a broiler or in a preheated 425°F (220°C) oven for 4–6 minutes until cheese is melted and sauce is bubbling. Watch closely to avoid burning.

Finish and garnish

Remove from oven. For burritos, spoon additional sauce over each and sprinkle with remaining cheese if desired. Top burritos or nachos with dollops of sour cream, guacamole or sliced avocado, diced tomatoes, pickled jalapeños, pickled red onions, crumbled queso fresco, chopped cilantro and sliced green onions. Add lime wedges to serve.

Serve

Serve wet burritos immediately, cutting in half if desired. Serve nachos hot from the oven so chips remain crisp under the toppings. Offer extra hot salsa and lime wedges on the side.