Wet Burrito
A deliciously saucy and hearty Wet Burrito with shredded beef, beans, and rice, topped with melted cheese and a tangy enchilada sauce.
Nutrition
Calories: – -cal
Carbohydrate: – -g
Protein: – -g
Fat: – -g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 1 lb beef chuck roast
- 1 cup beef broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked white rice
- 1 cup refried beans
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 diced tomato
- 1/4 cup chopped cilantro
- 1/4 cup sour cream (optional)
- 1/4 cup sliced black olives (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Season the beef chuck roast with garlic powder, onion powder, salt, and pepper. In a large pan, heat olive oil over medium-high heat. Sear each side of the beef until browned, about 4 minutes per side.
- Transfer the seared beef to a slow cooker. Pour beef broth over the beef. Cover and slow-cook on low for 6-8 hours, or until the beef is tender and shreds easily.
- Remove the beef from the cooker and shred it using two forks.
- Lay out a flour tortilla on a clean surface. Spread 1/4 cup of refried beans down the center of the tortilla.
- Add 1/4 cup of cooked rice and then a portion of the shredded beef on top of the beans.
- Roll the tortilla tightly around the filling, folding the sides in as you roll up from the bottom.
- Place the rolled burrito seam-side down in a baking dish. Repeat with the remaining tortillas.
- Pour enchilada sauce evenly over the top of the burritos. Make sure they are well-covered with sauce.
- Sprinkle the shredded cheddar cheese over the burritos.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and melted.
- Remove from the oven and let cool slightly. Top with shredded lettuce, diced tomato, chopped cilantro, sour cream, and sliced black olives if desired.
