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Wet Burritos

Wet Burritos are a hearty and flavorful twist on basic burritos, smothered in a wealthy enchilada sauce. This Mexican-inspired dish is bound to be a crowd-pleaser. Here is how one can make them at house.

Substances:

For the Burritos:

1 pound floor beef or shredded cooked rooster

1 onion, finely chopped

2 cloves garlic, minced

1 can (15 ounces) black beans, drained and rinsed

1 cup cooked rice

1 cup shredded cheese (cheddar or Mexican mix)

4 massive flour tortillas

For the Enchilada Sauce:

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

3 tablespoons chili powder

1 teaspoon floor cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (non-compulsory)

2 cups rooster or vegetable broth

1 can (8 ounces) tomato sauce

Salt and black pepper, to style

Optionally available Toppings:

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Bitter cream

Sliced inexperienced onions

Chopped contemporary cilantro

Salsa

Directions:

Put together the Filling:

Cook dinner floor beef or rooster in a skillet over medium warmth till browned.

Add onion and garlic, cooking till comfortable.

Stir in black beans, rice, and cheese till properly mixed and cheese melts.

Assemble the Burritos:

Spoon filling onto every tortilla. Fold and roll up.

Place seam facet down in a baking dish.

Make the Enchilada Sauce:

Warmth oil in a saucepan. Combine in flour, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Cook dinner for 1-2 minutes.

Progressively whisk in broth and tomato sauce. Simmer till thickened. Season with salt and pepper.

See also  Chicken and old dumplings

Pour Sauce and Bake:

Pour the sauce over the burritos within the dish.

Bake at 375°F (190°C) for 20-25 minutes till bubbly.

Serve:

Let cool barely and serve with non-compulsory toppings like bitter cream, inexperienced onions, cilantro, and salsa.

Take pleasure in these deliciously comforting Wet Burritos, an ideal dish for a household dinner or an informal get-together.

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