Create Your Own Wet Burrito Recipe

Make the roux and spice base

Heat a medium saucepan over medium heat. Add 2 tbs vegetable oil. When shimmering, whisk in 2 tbs flour and cook, whisking constantly, 1–2 minutes until it slightly darkens (this removes raw flour taste). Add 3 tbs chili powder, 1 tsp ground cumin, 1 tsp onion powder and 0.25 tsp cayenne (if using). Whisk for 30 seconds until fragrant.

Stir in 2 tbs tomato paste and 2 cloves minced garlic; cook 30 seconds. Gradually whisk in 2 cups tomato sauce and 1 cup chicken or vegetable broth until smooth. Bring to a gentle simmer.

Add 1 tbs apple cider vinegar, 1 tsp sugar, 1 tsp salt and 0.25 tsp black pepper. Simmer uncovered 8–10 minutes, stirring occasionally, until slightly thickened to a sauce-like consistency. Taste and adjust salt or heat. Keep warm; you will use most for baking and a little for topping each burrito.

Rinse 1 cup rice under cold water until water runs clear. Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 0.5 cup finely chopped onion and 1 clove minced garlic; sauté 1–2 minutes until translucent.

Add drained rice and sauté, stirring, 2–3 minutes to lightly toast. Stir in 0.5 cup tomato sauce, 1.5 cups chicken or vegetable broth, 0.5 tsp ground cumin and 1 tsp salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed.

Remove from heat and let sit covered 5 minutes. Fluff with a fork. Keep warm until assembly.

Heat 1 tbs olive oil in a skillet over medium heat. Add 0.5 cup diced onion and sauté 3–4 minutes until soft. Add 1 clove minced garlic and cook 30 seconds.

Add 2 cups drained and rinsed black beans, 1 tsp ground cumin, 1 tsp chili powder, 1 tbs lime juice, 1 tsp salt and 0.25 cup water. Stir and cook 3–5 minutes to warm and allow flavors to meld.

Use the back of a spoon or a potato masher to gently mash about one-third of the beans in the pan for creaminess, leaving some whole beans for texture. Adjust salt and lime to taste. Keep warm until assembly.

Option A — Seasoned Ground Beef

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 0.5 cup finely chopped onion and sauté 2–3 minutes. Add 500 g ground beef and cook, breaking up, until mostly browned, about 6–8 minutes. Drain excess fat if needed. Stir in 1 clove minced garlic, 1 tbs chili powder, 1 tsp ground cumin, 1 tsp salt and 0.5 tsp black pepper; cook 1–2 minutes until fragrant. Reduce heat and simmer 2–3 minutes to meld flavors. Keep warm.

Option B — Shredded Chicken

Place 500 g chicken breasts in a medium pot with 1 cup chicken broth. Bring to a simmer, cover, and cook 12–15 minutes (or until internal temp reaches 74°C/165°F). Remove chicken to a plate and shred with two forks. Return shredded chicken to pot or skillet, stir in 2 tbs taco seasoning, and cook 1–2 minutes to combine; add a splash of reserved cooking liquid if dry. Keep warm.

Option C — Sautéed Vegetables (Vegetarian)

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 1 cup sliced bell pepper, 1 cup sliced zucchini and 0.5 cup sliced onion. Sauté 6–8 minutes until vegetables are tender-crisp. Stir in 1 tbs taco seasoning and 0.5 tsp salt; cook 1 more minute. Remove from heat and keep warm.

Preheat oven to 190°C (375°F). Lightly oil or spray a 9x13-inch baking dish with 1 tbs oil or cooking spray.

Warm 4 large flour tortillas to make them pliable: wrap in a damp kitchen towel and microwave 30–45 seconds or heat briefly in a dry skillet (15–20 seconds per side).

Assemble each burrito: lay a warmed tortilla flat. In the center, place about 0.5 cup Mexican rice, 0.5 cup seasoned black beans, 0.75–1 cup of your chosen protein (beef, chicken or veggies), and 0.5 cup shredded cheese. (Adjust amounts to fit tortilla.) Fold the sides in over the filling, then roll tightly from the bottom to form a sealed burrito.

Place seam-side down in the prepared baking dish. Repeat with remaining tortillas. When all burritos are in the dish, pour enough warm red enchilada sauce over the tops to coat (about 1 to 1.25 cups), then sprinkle remaining 0.5 cup shredded cheese over the sauce.

Bake in preheated oven 12–18 minutes until sauce is bubbly and cheese is melted. For a lightly crisp top, broil 1–2 minutes, watching closely to prevent burning.

Remove from oven and let rest 2–3 minutes. Serve each wet burrito topped with a spoonful of extra sauce if desired, a dollop of sour cream, chopped cilantro, sliced green onions, a few pickled jalapeños if using, and lime wedges on the side.

Offer salsa, guacamole or sliced avocado, and hot sauce at the table. To serve, cut burritos in half (optional) or serve whole with recommended toppings and lime wedges. Provide extra cheese or sauce on the side for diners who want more 'wetness.'