Wet Burrito Regular Recipe
Pico de Gallo & meat inside. Outside: Red sauce, refried beans, rice, & lettuce.
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Ingredients
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Burrito filling
Inside layers (to be spread on tortilla)
Wet sauce and toppings (to coat and finish)
Seasoning & garnish (optional)
Method
Burrito filling
Warm tortilla
Heat a large skillet over medium heat. Lightly brush the tortilla with a little cooking oil and warm 20–30 seconds per side until pliable and lightly golden. Keep warm wrapped in a clean towel.
Prepare meat
If not already seasoned, reheat cooked ground beef (or shredded meat) in a skillet over medium heat until hot, stirring. Season with 1/4 tsp salt and 1/8 tsp pepper if desired. Keep warm.
Pico de Gallo
If making fresh pico: combine finely diced tomatoes (about 1/3 cup), finely diced onion (2 tbsp), chopped cilantro (1 tbsp), minced jalapeño to taste, 1 tsp lime juice and a pinch of salt. Stir and let sit 5–10 minutes to meld.
Inside layers (assembly on tortilla)
Place the warmed tortilla flat on a plate. Spread 1/2 cup refried beans in a thin even layer down the center third of the tortilla (leaving 2–3 inches at each end).
Spoon 1/2 cup cooked Mexican rice in a line on top of the beans.
Top rice with 1 cup warm seasoned meat, spreading it evenly into a log shape down the center. Spoon 1/2 cup pico de gallo over the meat (some inside the burrito per description).
Fold the sides of the tortilla inward over the filling, then roll from one end to enclose the filling tightly and form a burrito. Place seam-side down and set aside.
Wet sauce and finishing
Preheat oven to 350°F (175°C) or heat a large oven-safe skillet over medium-low. Pour about 1/2 cup of the red enchilada-style sauce into the bottom of a baking dish or skillet and spread to coat.
Place the assembled burrito seam-side down into the sauced dish. Spoon remaining red sauce (about 1/2 cup) over the top of the burrito, ensuring the sides are well coated. Use more sauce if you prefer it saucier.
Sprinkle 1/2 cup shredded cheese evenly over the sauced burrito.
Bake uncovered in the preheated oven for 10–12 minutes, or until sauce is bubbly and cheese is melted. Alternatively, cover and heat in skillet over low until warmed through and cheese melts (6–8 minutes).
Remove from oven and let rest 1–2 minutes. Spoon about 2 tablespoons of warm refried beans (warmed if needed) along the outside edge of the burrito on the plate if you want the presentation to include beans on the outside as described.
Top with shredded lettuce (about 1/2 cup) evenly over the melted cheese, drizzle with sour cream if using, and garnish with cilantro leaves and a lime wedge.
Serve
Serve the wet burrito hot with extra red sauce on the side if desired. Squeeze lime over the top before eating.