Wet Burritos

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When I first told my family I was making wet burritos, they looked at me like I was insane. Since then, this has become a family favorite: bean and cheese burritos smothered in a hearty red sauce and topped with more cheese. I have structured the red sauce recipe to be easy to remember: 2 tablespoons oil, 2 tablespoons flour, 2 tablespoons chili powder. After that, it's just a can of tomato sauce and water (and some additional seasonings if you'd like). But the red sauce recipe itself is pretty simple. 

 If you normally eat canned refried beans, this version might take some getting used to. The beans might seem a little bland at first, or different tasting, but pretty soon, you'll prefer them to store-bought, like my family. In fact, my family pretty much turns up their noses to canned refried beans nowadays. A tip I might suggest, until you are used to the flavor and slightly runnier consistency, is to add a bit more garlic powder and salt. You might also cook the beans longer or drain just one can of beans to make them thicker in the finished product. Overall, though, the runnier consistency with the melted cheese makes cutting into these quite the experience. You might serve this with a side of sour cream, or whatever sides you like (Mexican rice or salad?). This recipe makes about 4 large burritos or 5-6 smaller ones. 

 Ingredients

 Red Sauce:

 2 tablespoons Canola oil
2 tablespoons flour
2 tablespoons Chili Powder (I use Penzey's)
1 8 oz. can of tomato sauce (I use Hunt's or Goya)
1 can water (refill the 8 oz. can from the sauce)
Salt
garlic powder
chipotle powder

 Steps
  • Add the oil, flour, and chili powder to a small pot
  • Whisk the "roux" on medium heat about 2 minutes or until toasty

  • Add the can of tomato sauce, then refill the can with water and add that as well
  • Whisk another 2-3 minutes on medium heat

  • If desired, add in some garlic powder and chipotle powder to taste (a sprinkle of each should do)
  • Salt is tricky on this one. It all depends on the brand of tomato sauce you use and your own personal level of salt tolerance. I would say start with a pinch or about 1/8 teaspoon, and go up from there, tasting as you go. 
  • Cook on medium for another 2-3 minutes or until thick
  • Turn to low heat and set aside while you make the beans

Refried Beans:

4-5 tablespoons olive oil
1 onion, chopped
2 cans of pinto beans, undrained (I use Goya) 15.5 oz.
1/2 teaspoon chili powder
1/4 teaspoon chipotle powder
1/4 teaspoon garlic powder


  • Cook the chopped onions in the olive oil on medium heat about 5-7 mins or until soft
  • Add in the two cans of undrained pinto beans
  • Add the chili powder, chipotle powder, and garlic powder
  • Cook the beans and spices on medium-high about 10 minutes or until thick (tip: the beans will start to coat the sides of the pan)
  • Turn the heat to low, let the beans/temperature settle for a moment, then mash the beans

  • Turn heat back to high to "refry" the beans, 1-3 minutes or until thick
Wet Burritos:

Red Sauce
Refried Beans
4 Large Burrito-Size Tortillas
8 oz. Sharp Cheddar Cheese, shredded (I use Cabot)


  • Add beans and cheese to tortillas, roll up halfway, tuck in sides, and roll again (tip: slightly warm the tortillas to avoid them cracking while rolling)

  • Top the burrito with a ladle full of red sauce, sprinkle more cheese over top
  • Microwave on high (on microwave-safe plate) for about one minute, or until cheese is melted
  • Serve with sour cream or your favorite sides
  • Enjoy!


Tips:

  1. You can also use fresh garlic instead of garlic powder
  2. You can also put the burritos in the oven instead of the microwave, but I find the oven dries the red sauce out a bit
  3. You can, of course, shorten the cooking time by using canned refried beans
  4. Cooking time on these is normally about 45 mins, no more than an hour :)


Comments are always welcome!

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