Verde Wet Burritos are a delicious and satisfying meal that combines tender meat, flavorful rice, creamy beans, and plenty of cheese, all wrapped up in a warm tortilla and smothered in green chile enchilada sauce. Whether you’re using pork carnitas, seasoned chicken, or ground beef, this dish is sure to be a hit. Let’s dive into the recipe.
Ingredients:
- 2 large flour tortillas (10″)
- 3/4 cup pork carnitas (or substitute with seasoned chicken, shredded or ground beef)
- 1/2 cup refried beans
- 1/2 cup Mexican or Spanish rice (we recommend Zatarain’s)
- 3/4 cup shredded white cheddar cheese (divided)
- 1 cup green chile enchilada sauce
Instructions:
- Prepare the Ingredients:
- If you’re using pork carnitas, chicken, or ground beef, make sure it is cooked and seasoned to your liking. For convenience, you can use store-bought pork carnitas or pre-cooked shredded chicken. If using ground beef, season it with your favorite taco seasoning.
- Cook the Mexican or Spanish rice according to the package instructions. Zatarain’s is a great option for a flavorful rice base.
- Warm the refried beans in a small saucepan over low heat or in the microwave until heated through.
- Assemble the Burritos:
- Lay out the flour tortillas on a clean, flat surface.
- Spread 1/4 cup of refried beans down the center of each tortilla.
- Add 1/4 cup of Mexican or Spanish rice on top of the beans.
- Divide the pork carnitas (or your chosen meat) evenly between the two tortillas, placing it on top of the rice.
- Sprinkle each tortilla with 1/4 cup of shredded white cheddar cheese.
- Roll the Burritos:
- Fold the sides of the tortilla over the filling, then roll the tortilla tightly from the bottom up to create a burrito. Make sure the ends are tucked in to keep the filling secure.
- Prepare the Sauce:
- Preheat your oven to 375°F (190°C).
- In a small saucepan, heat the green chile enchilada sauce over medium heat until warmed through.
- Bake the Burritos:
- Place the burritos seam-side down in a baking dish.
- Pour the warm green chile enchilada sauce evenly over the burritos.
- Sprinkle the remaining 1/4 cup of shredded white cheddar cheese over the top of the burritos.
- Bake and Serve:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Garnish and Enjoy:
- Garnish with your favorite toppings such as chopped cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream.
- Serve the Verde Wet Burritos hot, with a side of salsa or guacamole if desired.
Tips and Variations:
- Meat Variations: Feel free to substitute the pork carnitas with seasoned shredded chicken or ground beef. You can also use leftover rotisserie chicken for convenience.
- Cheese Options: While white cheddar cheese is delicious, you can also use Monterey Jack, Colby Jack, or a Mexican cheese blend for a different flavor.
- Homemade Enchilada Sauce: If you have the time, making your own green chile enchilada sauce can elevate the dish. Simply blend roasted green chiles, garlic, onion, cilantro, and chicken broth until smooth, then simmer until thickened.
- Vegetarian Option: For a vegetarian version, replace the meat with grilled vegetables such as bell peppers, onions, and zucchini, and use vegetarian refried beans.
- Spice Level: Adjust the heat level of the dish by choosing mild, medium, or hot green chile enchilada sauce. You can also add a dash of hot sauce or chopped jalapeños to the filling for extra spice.
Nutritional Information (Per Serving):
- Calories: 550
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 1200mg
- Total Carbohydrates: 55g
- Dietary Fiber: 7g
- Sugars: 5g
- Protein: 30g
Frequently Asked Questions:
Q: Can I make these burritos ahead of time? A: Yes, you can assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. When ready to bake, add the enchilada sauce and cheese, then bake as directed.
Q: Can I freeze these burritos? A: Yes, these burritos freeze well. Wrap each burrito tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake with enchilada sauce and cheese until heated through.
Q: Can I use corn tortillas instead of flour tortillas? A: Flour tortillas work best for wet burritos because they hold up better to the sauce. Corn tortillas tend to get soggy and fall apart. However, if you prefer corn tortillas, you can use them; just be prepared for a different texture.
Q: What side dishes go well with Verde Wet Burritos? A: These burritos pair well with a variety of side dishes such as Mexican rice, refried beans, a fresh green salad, or corn on the cob. Chips and salsa or guacamole are also great additions.
Verde Wet Burritos are a versatile and delicious dish that can be customized to suit your taste. With their savory filling, melty cheese, and rich enchilada sauce, they are sure to become a favorite in your household. Enjoy this comforting and flavorful meal any night of the week!
