Dinner by Me: Wet burritos

WET BURRITOS

My mother always would make wet burritos for our family and they were so filling. It is a tradition that started when I was young, however, it wasn’t until I ventured to California that I found out that wet burritos were more of a regional cuisine.

In California, I learned about many flavors and new ways to improve on my mom’s recipe. One way I did so was making fresh pico de gallo, using the cream of mushroom soup with a red enchilada sauce. I also use ground turkey instead of ground beef.

Wet burritos are easy to make and can be prepared for a reasonable price. A meal usually will cost less than $25 and it makes about eight burritos.

INGREDIENTS

• 1 package flour burrito shells
• 1 package shredded lettuce
• 1/2 cup of fresh cilantro
• Fresh Pico de gallo
• 16 ounce jar of salsa
• 8 ounce red enchilada sauce
• 1 can cream of mushroom soup
• 1 can black beans
• 1 burrito seasoning packet
• 1 pound bag white rice cooked
• 1 pound ground turkey
• 1 can vegetarian refried beans
• 32 ouncs shredded Colby Jack cheese

DIRECTIONS
(for meat and vegetarian burritos)

Preheat oven to 350 degrees. Brown the ground turkey and drain. Add the refried beans and set aside. Next, cook the bag of white rice and set aside. Take half the pan of cooked white rice and place in bowl; to it, add the can of black beans, some pico de gallo to taste, half cilantro, two tablespoons of salsa and mix well. Take the enchilada sauce and the soup and mix it together in a saucepan. Heat sauce mixture  on the stove until hot. Once it is hot, set aside and keep warm. Take remaining rice and half of the jar of salsa and mix in pan, then set aside and keep warm for the side dish of salsa rice.

For the assembly, take a burrito shell and add some bean mixture and lettuce and cheese. Roll and fold ends and place in baking pan continue until you have made four vegetarian burritos. Next, prepare the meat burritos by adding some meat mixture in shell with lettuce, pico, cheese and cilantro. Roll and fold ends and place in pan until you have made four of them. Top each set of burritos with warm sauce.

Finish topping off burritos with the remaining cheese. Put burritos in the oven and bake for 20 minutes or until bubbly. Serve immediately with salsa rice.

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