Mouthwatering Wet Burritos – Page 2

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set aside.
Cook the Filling: In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess fat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes. Stir in the taco seasoning, cooked rice, black beans, and corn. Mix well to combine and cook for another 2-3 minutes until heated through.
Assemble the Burritos: Lay out the flour tortillas on a clean surface. Divide the filling mixture evenly among the tortillas, placing it in the center of each. Sprinkle a small amount of shredded cheese over the filling. Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito. Place each burrito seam-side down in the prepared baking dish.
Smother with Sauce: Pour the enchilada sauce evenly over the top of the burritos, ensuring they are well-covered. Sprinkle the remaining shredded cheese over the sauce.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve: Garnish the wet burritos with chopped green onions and fresh cilantro. Serve hot with sour cream, guacamole, and sliced jalapeños on the side if desired.

Protein Options: Swap the ground beef for ground chicken, turkey, or a plant-based meat substitute for a different flavor profile.
Vegetarian Version: Omit the meat and add more beans, rice, and vegetables like bell peppers and zucchini.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling mixture for extra heat.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freeze: You can freeze assembled but unbaked burritos. Wrap each burrito in aluminum foil and place in a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight and bake as directed.

Side Dishes: Serve with a side of Mexican rice, refried beans, or a fresh salad.
Drinks: Pair with a cold Mexican beer, a margarita, or a refreshing horchata.