Wet Burritos with Beef Cheese (Print Version)
# Ingredients:
→ Burrito Filling
01 -
450 grams ground beef
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 tablespoon chili powder
05 -
1 teaspoon ground cumin
06 -
Salt and black pepper, to taste
→ Assembly
07 -
6 large flour tortillas
08 -
240 milliliters refried beans
09 -
200 grams cooked rice
10 -
120 grams shredded cheddar cheese
→ Sauce
11 -
425 milliliters enchilada sauce
12 -
285 grams canned diced tomatoes with green chilies
→ Toppings
13 -
Shredded cheddar cheese, as needed
14 -
Sour cream, for serving
15 -
Sliced green onions, for garnish
16 -
Chopped fresh cilantro, for garnish
# Instructions:
01 -
Heat a large skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Cook, breaking up the meat, until beef is browned and onion is softened. Drain excess fat.
02 -
Stir in chili powder, cumin, salt, and black pepper. Cook for 1 minute until aromatic.
03 -
Warm flour tortillas gently to increase flexibility for rolling.
04 -
Spread a layer of refried beans onto each tortilla. Top with cooked rice, a portion of the beef mixture, and shredded cheddar cheese. Roll tortillas tightly, folding in the ends. Arrange them seam-side down in a large baking dish.
05 -
In a bowl, combine enchilada sauce with diced tomatoes and green chilies. Pour the mixture evenly over the assembled burritos in the dish.
06 -
Sprinkle extra shredded cheddar cheese over the burritos. Bake at 175°C for 20–25 minutes, or until cheese is melted and the sauce bubbles.
07 -
Garnish with sour cream, sliced green onions, and chopped cilantro. Serve immediately while hot.
# Notes:
01 -
Warming tortillas before assembly prevents cracking and makes rolling easier.