Wet Burrito Recipe

Wet Burrito Recipe
Staff Writer
In-N-Out's Special Sauce
iStock

The wet burrito, which is a popular burrito style featuring a hearty burrito drenched in a delicious ranchera or enchilada sauce, is a great and easy way to make a good burrito recipe great. 

4
Servings
809
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 flour tortillas
  • 1 Cup shredded cheese, preferably a jack and cheddar mix
  • 1 medium sized onion, finely chopped
  • 1 16 ounce can of pinto beans, cooked
  • 1 Cup Spanish rice, boiled
  • 2 Cups skirt steak, cooked
  • 1/2 Cup sour cream
  • 1/2 Cup guacamole, store bought
  • 1 Cup salsa, store bought
  • 1 ten ounce can of enchilada or ranchera sauce
  • Extra sour cream, guacamole, and cheese, for topping

Directions

Place tortillas, wrapped in foil, in an oven preheated to 350°.

Meanwhile, sauté onions in cooking oil in a medium-sized saucepan until translucent. Stir in pinto beans and cook until desired it reaches the desired temperature.

Remove tortillas from the oven. Portion the beans, steak, cheese, guacamole, sour cream, and salsa evenly in the center of each tortilla.

To assemble, first fold one half of the tortilla until it covers the filling. Take the adjacent sides and fold them over the first fold. Holding the three folded sides taught, and wrap the fourth corner tightly over the other three.

In a separate sauce pan, warm enchilada sauce on medium heat. Pour over burritos, and top with more sour cream, cheese, and guacamole.

Nutritional Facts

Total Fat
27g
39%
Sugar
14g
16%
Saturated Fat
10g
42%
Cholesterol
111mg
37%
Carbohydrate, by difference
96g
74%
Protein
48g
100%
Vitamin A, RAE
109µg
16%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
161mg
16%
Choline, total
71mg
17%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
62µg
16%
Iron, Fe
7mg
39%
Magnesium, Mg
173mg
54%
Manganese, Mn
4mg
100%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
590mg
84%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
537mg
36%
Vitamin D (D2 + D3)
1µg
7%
Water
244g
9%
Zinc, Zn
11mg
100%

Burrito Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Burrito Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Burrito Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.