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Wet Burritos (Pick and Choose!)
Wet Burritos with your choice of Barbacoa, Chipotle Sweet Pork, Carnitas or Mexican Chicken, or ground beef loaded with rice, beans and cheese then smothered in red or green enchilada sauce for the ultimate easy Mexican comfort food! Wet Burritos take minutes to assemble with pre-made slow cooker chicken/meat or they can be frozen for an easy dinner at a moments notice.
    Servings Prep Time
    6burritos 10minutes
    Cook Time
    20minutes + pork
    Servings Prep Time
    6burritos 10minutes
    Cook Time
    20minutes + pork
    side view of wet burrito cut open with pulled pork, rice, black beans on a black plate garnished with lettuce, tomatoes, sour cream
    Ingredients
    Pick Your Meat (pick one)
    Burritos
    • 6 burritos size flour tortillas
    • 1 1/2cups Cilantro Lime Rice (omit black beans in recipe)or plain rice seasoned with salt and pepper
    • 114 oz. can black beans or pinto beans (rinsed, drained) OR refried beans
    • 6tablespoons sour cream
    • 12tablespoons shredded sharp cheddar cheese
    Topping
    • 110 oz. can mild green OR red enchilada sauce
    • 1cup shredded sharp cheddar cheese
    Serve with (your favs!)
    • sour creammy fav!
    • lettuce
    • Tomatoes
    • Avocados/guacamole
    • cilantro
    • hot sauce
    Instructions
    1. Prepare chicken/meat according to recipe directions. You will not use all of the meat for these burritos.
    2. Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
    3. Layer burritos with desired filling ingredients. If you omit beans or rice, then you will want to increase the meat.
    4. To make Cafe Rio Style Wet Burritos as shown: layer each burrito with 1/4 cup rice, 1/4 cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, 1/3 cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito.
    5. Roll up tortillas burrito style, squeezing in any escaping filling as you roll. (You do NOT need to cook uncooked tortillas first if using – they will cook in the oven.)
    6. Place burritos on prepared foil and lightly brush tops and sides with olive oil (or spray with nonstick cooking spray). Bake for 15 minutes or until lightly golden then remove from oven. Fold sides of foil up around burritos (to keep sauce from escaping) and evenly pour enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted.
    7. To serve, top burritos with desired toppings.
    Recipe Notes

    The combination pictured here is Chipotle Sweet Pork with Green Enchilada Sauce – it is sensational!

    Shortcut filling:  You can use shredded rotisserie chicken and season it with Mexican seasonings.

    Shortcut rice:  If you don’t want to make the full Cilantro Lime Rice Recipe (although the rice cooker version is a toss in and walkaway recipe), then be sure to season your rice with salt and pepper and lime if you have it, otherwise it will be very bland.

    Customize filling ingredients:  Feel free to customize the filling ingredients and amounts!  As written, these Wet Burritos are Café Rio Style with layers of Cilantro Lime Rice, black beans, sour cream, Chipotle Sweet Pork and cheese then smothered them in Green Enchilada Sauce. This combination is sensational but these Wet Burritos are all about customizing them to be YOUR favorite Wet Burritos – so pick and choose your dream burrito fillings and then pick and choose something different next time. You can add guacamole – yum!,  bell peppers and onions to make the fajita style or add corn, zucchini, etc.  I highly recommend using rice every time – it adds a texture to these burritos that can’t be beat.

    Cheeeese:  You can swap the cheese out for Pepper Jack if you like more of a kick or whatever you have on hand.  And of course, you can always use more or less cheese.

    Assemble Ahead: You can assemble the burritos ahead of time WITHOUT coating in olive oil, cover tightly and refrigerate until ready to bake.   When ready to bake, brush with olive oil, cover with foil and bake 5 minutes, then remove foil and continue to bake according to recipe directions.  We need the extra 5 minutes to make sure the filling is warmed through.

    HOW TO FREEZE WET BURRITOS

    These Wet Burritos freeze fantastically well before you add the enchilada sauce but there are a few tricks.  In order for the burritos to not become soggy, you want to assemble COLD ingredients.  This means the ingredients won’t be able to steam the tortilla and soften before freezing. Also, take care to line the tortilla with rice or cheese first to create a barrier between the chicken/meat which will have more moisture.

    After you assemble your burritos, tightly wrap them individually in foil. Place wrapped burritos in a large sealable bag or container and freeze until ready to bake.

    Bake:  When ready to cook, place foil-wrapped frozen burritos on a foil lined baking sheet. There is no need to thaw frozen burritos before baking them and don’t unwrap burritos yet.  Bake burritos at 350 degrees F for 35 minutes, unwrap from foil (don’t burn yourself!), brush with oil and bake an additional 10 minutes or until warmed through and tortillas are golden on the outside. The total defrosting time will vary wildly by the filling amount and ingredients.

    Microwave:  If you want to defrost the frozen burritos extremely quickly, then you an unwrap them from foil and microwave for 4 minutes then brush with oil continue to bake in the oven for 10 minutes or so or until golden. This shortcut doesn’t produce quite as crispy tortillas but is still delicious.

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