I go through cooking phases where I want to cook and bake and be in the kitchen all day, and other days where I will avoid the kitchen to the point of buying paper plates just to get out of there. You with me? We’ve all been there. Cooking should be fun! And these quick and easy wet burritos will help you remember that you can still enjoy some good comfort food without slaving all day in the kitchen.
These burritos can be made in under half an hour. But what makes a wet burrito? It’s really just a burrito in an easy enchilada sauce. In our house, burritos are a staple and the sauce takes it to a whole new level of awesome. This is ultimate comfort food! Like turning a burrito into a pasta shell that soaks up a delicious sauce.
One thing that I’m always surprised by is how few people are taught how to fold a burrito. Everyone has a slightly different variation to how to fold a burrito, just like everyone folds clothes and boxes and towels just a little differently, but the end result should be the same: it stays together. Your goal is to create a pocket.
Here’s the way I do it, but there are plenty of ways to fold a pocket!
Quick and Easy Wet Burritos: Nutrition
I really want to teach you guys to add your own nutrients with this one! I suggested adding pureed zucchini and pureed pumpkin, but the sky is the limit! Find what you like in it and change it up! We’ve tried this recipe with pureed sweet potato, butternut squash, carrots, chopped spinach, etc. My husband’s favorite way is with the hint of sweetness from the pumpkin (not to mention the beta carotene and vitamin A) mixed in the beans, but no veggies in the sauce. Instead, he liked freshly chopped jalapeños on top!
Jalapeños are surprisingly very nutritious. They contain vitamin A, a LOT of vitamin C when you keep them raw, vitamin b-6, magnesium and a wee bit of iron.
My favorite fact: hot peppers are anti-microbial and help digestion. Next time you get nervous about food pathogens on the news, spice up your food!
- 9x13 pan
- 3 tbsp tomato paste
- 1 1/2 cup veggie broth
- 1/2 cup salsa (I like using pureed red salsas with pureed onions, garlic and cilantro already in it)
- 2 tbsp salt-free adobo seasoning (or equal proportions of onion, garlic, cumin, & Mexican oregano powders)
- salt & pepper to taste
- 1 tsp cornstarch (or flour, tapioca starch, etc.)
- chili powder/cayenne pepper to taste (if you like spicy)
- *1 small pureed zucchini
- 2 cans of refried pinto beans (or homemade if you have the time!)
- Optional: 3 tbsp canned pureed pumpkin or sweet potato
- 6 tortillas
- Dairy/Non-Dairy Cheese
- Yogurt/Sour Cream/etc.
- Preheat Oven to 350
- Combine sauce ingredients on stove top, bring to a boil and simmer
- Taste for desired spicy hot level, if you prefer spicier, add chili/cayenne peppers, if too spicy, add a little more veggie broth to bring the spice down a notch
- While the sauce is simmering, combine pinto beans with desired veggies, stir, and fill into the burritos
- Fold burritos
- Pour Sauce on the bottom of a 9 x 13 glass pan
- Fill pan with burritos
- cover in sauce (spoon over any tortillas that get missed or the tortilla with be crispy instead of soft)
- Top with cheese
- Bake for about 20 minutes or until the cheese is browned