The reigning king of all burritos has to be a delicious Wet Burrito stuffed with shredded meat, beans, rice and cheese, smothered in red or green enchilada sauce and baked with cheese on top.

If you’ve never heard of a “wet burrito” (aka Burrito Mojado) it’s not hard to guess where it gets its name! Regular burritos are stuffed in a flour tortilla and wrapped in aluminum foil so you can eat them with your hands. Wet burritos are made “wet” when smothered in enchilada sauce, served on a plate, and eaten with a fork.

If you want to make my favorite version of a wet burrito, try it served with both red and green enchilada sauce spooned separately over each half of the burrito. Top it with sour cream and guacamole and not only is it delicious, but it’s festive as it looks like the Mexican flag!

Ingredients:

3 cups cooked , shredded beef, chicken, pork, or steak
2 cups Red or Green enchilada sauce , homemade or store-bought
1 can black or pinto beans , drained and rinsed (or refried beans)
1 1/2 cups Mexican rice or cilantro lime, white or brown rice
2 cups shredded mozzarella cheese , or your favorite kind, divided
5 large (burrito size) flour tortillas
Other filling ideas: sautéed bell pepper and onion, roasted corn, shredded cabbage

For topping:

sour cream, guacamole, pico de gallo or salsa

Instructions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.

Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
Bake for 20 minutes, or until warmed through.
Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.