Easy Wet Burrito

5 from 1 vote

A delicious beef burrito smothered in red sauce and covered in cheese

Prep Time30

Active Time7

Total Time37

Course: Main Course

Cuisine: Mexican

Yield: people

Calories: 1152cal

Author: Melissa Haines

Cost: $15

1 lb. ground beef cooked and drained
1 packet taco seasoning
5 burrito sized tortilla shells
1&1/2 cups Spanish rice cooked with rotel tomatoes for a spicer version or diced tomatoes for a mild version
1 15 oz. black beans
2 cups Mexican blend cheese shredded - divided
1&1/2 tbsp. butter unsalted
2 tbsp. flour all-purpose
½ cup beef broth
28 oz. red enchilada sauce

Preheat the oven to 350 degrees F.
Cook ground beef, drain if necessary
I like to use a blender to blend the beef super fine
Put ground beef back in skillet.
Sprinkle the taco seasoning and the amount of water recommended on the seasoning packet
Mix the seasoning in with the cooked beef and cook until the sauce has thickened up
Cook the black beans in a medium saucepan over medium/high heat until they have softened and the juice has thickened
In another saucepan, melt the butter, and whisk in the flour to make a thinned-out paste
Gradually whisk in the broth and enchilada sauce
Cook until the sauce thickens
Set out a burrito and scoop a couple of spoonfuls of beef on the edge of the tortilla - spread it out but don't go all the way to the edges. You'll need to fold the burrito inward, so leave about 1&1/2 inches of edge without filling
Add some rice, beans, and cheese to the top of the beef - you can adjust the fillings to fit everyone's needs
Now, roll the burrito once around the filling, fold the two sides in, and finish rolling it up
Spray a baking dish with cooking spray and as you finish rolling the burritos, place them seam-side down
Pour the sauce over the burritos
Sprinkle cheese over the burritos
Bake for 20 minutes
Suggested Serving: Guacamole, Pico De Gallo, Spanish Rice, and Sour cream

nutrition facts are only an estimate