Go Back
Wet burrito with ground beef, rice and beans covered in melted cheese

Wet Burritos with Ground Beef

Hearty flour burritos filled with seasoned ground beef, black beans and rice, smothered in red enchilada sauce and melted cheese, then baked until bubbly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 burritos
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup cooked rice
  • 4 large flour tortillas burrito size
  • 2 cups red enchilada sauce
  • 1½ cups shredded Mexican blend cheese
  • Sour cream chopped cilantro, and diced onion, for serving

Method
 

  1. Brown the ground beef in a large skillet, breaking it into crumbles; drain the grease.
  2. Stir in the spices and a splash of water; simmer 2 to 3 minutes.
  3. Stir in the black beans and rice and heat through.
  4. Warm the tortillas until soft and pliable.
  5. Fill, roll, and place the burritos seam-side down in a greased 9x13 inch baking dish.
  6. Pour the enchilada sauce evenly over the burritos.
  7. Top with cheese and bake at 375°F (190°C) for 15 to 20 minutes until bubbly.
  8. Rest 5 minutes, garnish with sour cream, cilantro, and onion, and serve.

Notes

Warm tortillas roll without cracking.
Cover every bit of tortilla with sauce so nothing dries out in the oven.
Swap red sauce for salsa verde and use Monterey Jack for a green version.
Leftovers keep 3 days in the fridge or 2 months in the freezer.