Comforting Wet Baked Burritos (Printable Version)
# What You'll Need:
→ Protein and Vegetables
01 -
450 g ground beef
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
→ Seasoning and Fillings
04 -
30 g taco seasoning
05 -
200 g refried beans
06 -
150 g cooked rice
→ Assembly
07 -
6 large flour tortillas
08 -
450 ml red enchilada sauce
09 -
200 g shredded cheddar and Monterey Jack cheese blend
10 -
50 g sliced black olives (optional)
→ Toppings (Optional)
11 -
60 ml sour cream
12 -
30 g chopped green onions
# Step-by-Step Directions:
01 -
Brown the ground beef in a large skillet over medium heat until fully cooked, breaking it apart. Drain excess grease.
02 -
Add chopped onion and cook until softened and translucent. Stir in minced garlic and cook until fragrant.
03 -
Sprinkle in taco seasoning and stir to coat the beef evenly. Add a splash of water if needed to help the spices bloom.
04 -
Mix in refried beans and cooked rice until the filling is thick and cohesive.
05 -
Heat tortillas briefly in the microwave or on a dry skillet until soft and pliable.
06 -
Spoon a generous portion of filling onto each tortilla, adding a little shredded cheese inside. Fold the sides and roll tightly from bottom to top.
07 -
Lightly grease a 23x33 cm baking dish and spread a thin layer of enchilada sauce on the bottom.
08 -
Place the burritos seam-side down in the baking dish, fitting them snugly without overcrowding.
09 -
Pour the remaining enchilada sauce evenly over the burritos. Sprinkle the top with shredded cheese and olives if using.
10 -
Bake uncovered at 190°C for 20–25 minutes until the cheese is melted and the sauce is bubbling.
11 -
Let rest for 5 minutes to thicken the sauce and allow cleaner slicing.
# Helpful Notes:
01 -
Warm tortillas briefly to prevent tearing during assembly.
02 -
Assemble burritos in advance and refrigerate up to 24 hours before baking.
03 -
Let burritos rest after baking to improve texture and serveability.