Easy Wet Burrito (Print Version)
# Ingredients:
→ Taco Seasoning
01 -
1 tablespoon chili powder
02 -
1½ teaspoons ground cumin
03 -
1 teaspoon sea salt
04 -
1 teaspoon ground black pepper
05 -
½ teaspoon paprika
06 -
¼ teaspoon garlic powder
07 -
¼ teaspoon onion powder
08 -
¼ teaspoon red pepper flakes
09 -
¼ teaspoon dried oregano
→ Burrito Filling
10 -
1 cup uncooked long grain white rice
11 -
1 pound lean ground beef
12 -
1 medium yellow onion, diced
13 -
2 garlic cloves, minced
14 -
¼ cup water
15 -
1 (16 oz) can refried beans
16 -
1 (15 oz) can black beans, drained and rinsed
17 -
1 (10 oz) can RO-TEL
18 -
10 (10-inch) flour tortillas
→ Toppings
19 -
1 (10 oz) can red enchilada sauce
20 -
2 cups shredded mozzarella cheese
21 -
1 cup sour cream (optional)
22 -
10 cherry tomatoes, quartered (optional)
23 -
2 green onions, chopped (optional)
24 -
Guacamole (optional)
# Instructions:
01 -
Set your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
02 -
Prepare the rice following the directions on the package, then set aside.
03 -
In a small bowl, mix all the taco seasoning ingredients together so they’re ready to go.
04 -
In a large skillet over medium-high heat, brown the ground beef for 3–4 minutes, then drain any grease. Add the diced onions and cook until the onions are soft and the beef is no longer pink.
05 -
Add the garlic, taco seasoning, and ¼ cup water to the skillet. Stir to coat and let simmer for about 3 minutes.
06 -
Stir in the refried beans, black beans, RO-TEL, and the cooked rice. Mix everything together until well combined.
07 -
Spoon about ¾ cup of filling down the center of each tortilla. Fold one side over the filling, tuck in the edges, and roll tightly. Place seam-side down on the baking sheet.
08 -
Bake for 15 minutes in the preheated oven.
09 -
While burritos bake, warm up the enchilada sauce. After 15 minutes, spoon sauce over each burrito and sprinkle with shredded cheese. Bake again for another 5 minutes, until the cheese melts.
10 -
Top with sour cream, tomatoes, green onions, or guacamole if desired. Serve warm.
# Notes:
01 -
You can make the filling ahead and refrigerate it for quick assembly later.
02 -
This recipe makes 10 hearty burritos.