Ingredients For wet burritos:
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For the Burritos:
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 6 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
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For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 2 cups chicken or vegetable broth
- 1 can (8 ounces) tomato sauce
- Salt to taste
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Toppings:
- Chopped fresh cilantro
- Diced tomatoes
- Sliced green onions
- Sour cream
- Sliced jalapeños
- Guacamole
Instructions:
1. Prepare the Filling:
- Heat a large skillet over medium heat. Add a splash of oil and cook the ground beef or turkey until browned, breaking it apart with a spatula as it cooks.
- Add the diced onion, minced garlic, and bell pepper to the skillet. Cook until the vegetables are soft and fragrant, about 5 minutes.
- Stir in the cooked rice, black beans, corn kernels, chili powder, cumin, salt, and pepper. Let the mixture simmer for another 5 minutes, allowing the flavors to meld together. Remove from heat.
2. Roll the Burritos:
- Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them more pliable.
- Spoon a generous amount of the filling onto each tortilla, leaving some space at the edges.
- Sprinkle shredded cheese over the filling, reserving some for topping later.
- Fold in the sides of the tortilla, then roll it up tightly to enclose the filling.
3. Make the Sauce:
- In a saucepan, heat olive oil over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Stir in the chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using). Cook for another minute to toast the spices.
- Gradually pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
- Add the tomato sauce and continue to cook the sauce until it thickens, about 5-7 minutes. Season with salt to taste.
4. Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Place the rolled burritos in a baking dish, seam side down.
- Pour the prepared sauce over the burritos, ensuring they are evenly coated.
- Sprinkle the remaining shredded cheese on top of the sauce.
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
5. Serve and Enjoy:
- Carefully remove the foil from the baking dish.
- Garnish the hot and steamy burritos with chopped fresh cilantro, diced tomatoes, sliced green onions, sour cream, sliced jalapeños, and guacamole.
- Serve immediately, and watch as your friends and family dive into these irresistible wet burritos!
Conclusion: Congratulations! You’ve just mastered the art of making mouthwatering wet burritos. With its flavorful filling, smothered in a zesty sauce and topped with all your favorite fixings, this dish is sure to be a hit at any gathering. So gather your ingredients, roll up your sleeves, and get ready to savor every delicious bite!