Wet Burritos
Ingredients:
For the 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 (mild, medium, or hot based on your preference)
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.
Make the wet burrito sauce:
In a separate bowl, combine the enchilada sauce, salsa, garlic powder, cumin, and chili powder (if using). Stir until fully mixed.
Assemble the burritos:
Warm the flour tortillas slightly in the microwave or on a dry skillet to make them easier to fold.
In the center of each tortilla, spoon a generous amount of the meat filling, then top with shredded cheese.
Fold the sides of the tortilla in, then roll it up tightly to form a burrito.
Assemble the wet burritos:
