Wet Burrito Recipe
topped with rojo and chihuahua cheese
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Ingredients
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Wet Burrito Ingredients
Method
Preparation Directions
Prepare the Filling
In a skillet, cook the ground beef or shredded chicken over medium heat until fully cooked. Add salt and black pepper to taste. Stir in the black beans and cooked rice until well combined. Remove from heat.
Assemble the Burritos
Lay out a flour tortilla on a flat surface. Spoon about 1 cup of the filling mixture onto the center of the tortilla. Fold the sides in and then roll the tortilla tightly from the bottom up to form a burrito. Repeat with remaining tortillas.
Heat the Burritos
Preheat your oven to 350°F (175°C). Place the assembled burritos in a baking dish seam-side down.
Top with Rojo Sauce
Pour the rojo sauce evenly over the burritos. Sprinkle the Chihuahua cheese on top.
Bake
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serve
Remove from oven and let cool for a few minutes. Serve topped with sour cream, chopped cilantro, and onions.
