Wet Burrito Super Recipe

Cook meat

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or shredded chicken) and break up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Season the meat with chili powder, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and cook 1–2 minutes to bloom the spices. Reduce heat to low and keep warm.

Halve, pit, and scoop the avocados into a bowl. Mash to desired texture with a fork.

Add 1 tablespoon lime juice, 1/2 teaspoon salt, 2 tablespoons chopped cilantro, and 1/2 teaspoon minced jalapeño. Stir and taste; adjust salt or lime as needed. Keep chilled until assembly.

Make pico de gallo: combine 1 cup diced tomatoes, 1/4 cup diced white onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt in a small bowl. Stir and let sit 10 minutes to meld flavors.

Spoon sour cream into a small bowl and refrigerate until assembly. If you prefer a thinner drizzle, whisk 1–2 teaspoons of water or milk into the sour cream to loosen.

If rice is not cooked, rinse 1 cup rice, combine with 1 3/4 cups water and a pinch of salt in a pot, bring to a boil, then simmer covered 15–18 minutes until tender. Fluff and stir in 1 teaspoon oil or butter. (If you already have 2 cups cooked rice, skip this step.)

Warm refried beans in a small saucepan over low heat, stirring occasionally, adding 1–2 tablespoons water if too thick. Keep warm.

Make the cheese spread: in a small saucepan or microwave-safe bowl, combine 4 oz softened cream cheese and 1 cup of shredded cheese. Heat gently over low heat, stirring until smooth; if too thick, add 1–2 tablespoons milk to reach a spreadable consistency. Reserve remaining 1 cup shredded cheese for topping.

Warm 2 cups red enchilada sauce in a saucepan over low heat until simmering gently. Keep warm for pouring over assembled burritos.

Preheat oven to 375°F (190°C). Lightly warm tortillas in a dry skillet or microwave for 20–30 seconds so they are pliable.

Lay a warm tortilla flat. Spread about 1/4 cup refried beans down the center in a line. Top with 1/2 cup cooked rice, 1/3 cup seasoned meat, 2–3 tablespoons guacamole, 1–2 tablespoons pico de gallo, and 1–2 tablespoons sour cream. Do not overfill.

Fold the sides of the tortilla in, then roll tightly from one edge to enclose the filling. Place seam-side down in a shallow baking dish large enough to fit burritos snugly. Repeat with remaining tortillas and fillings.

Pour warmed red enchilada sauce evenly over the burritos until mostly covered (about 1/2 cup sauce per burrito). Spoon the cream cheese-cheese spread over the center of each burrito and then sprinkle remaining shredded cheese evenly over all burritos.

Bake in preheated oven 15–18 minutes until cheese is melted and sauce is bubbling. If you like a slightly browned top, broil 1–2 minutes, watching closely.

Remove from oven and allow to rest 2–3 minutes. Top each burrito with shredded lettuce (about 1/2 cup per burrito), additional pico de gallo, sliced olives or diced tomatoes if using, and a sprinkle of chopped cilantro.

Serve hot. Provide extra sour cream and guacamole on the side if desired.