Wet Burritos
Ingredients:
For the burrito filling:
1 lb ground beef (or chicken, pork, or beans for a vegetarian option)
1 medium onion, finely chopped
1 packet taco seasoning (or homemade seasoning: chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper)
1 cup refried beans (optional, for extra creaminess)
1/2 cup cooked rice (optional, for extra bulk)
1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
For the wet burrito sauce:
1 can (15 oz) red enchilada sauce (store-bought or homemade)
1/2 cup salsa
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon chili powder (optional for extra heat)
For assembling:
4 large flour tortillas (burrito size)
1 cup shredded lettuce (for garnish)
Sour cream (for garnish)
Sliced jalapeños (optional for garnish)
Sliced avocado or guacamole (optional for garnish)
Instructions:
Prepare the filling:
In a skillet over medium heat, cook the ground beef (or your protein of choice) with the chopped onion until browned and cooked through, breaking the meat into small pieces with a spoon.
Drain any excess fat, then stir in the taco seasoning (and a little water if needed) and cook for a couple of minutes until well mixed.
Add the refried beans and cooked rice (if using) to the skillet, and stir until everything is combined and heated through.
Prepare the wet burrito sauce:
In a separate bowl, combine the enchilada sauce, salsa, garlic powder, cumin, and chili powder. Stir until fully mixed.
Assemble the burritos:
