Mexican Fiesta Wet Burrito

Ingredients

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 4 large flour tortillas 4 large flour tortillas
• 2 cups (200g) shredded cheese (such as cheddar or Monterey Jack) 2 cups (200g) shredded cheese (such as cheddar or Monterey Jack)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Diced tomatoes, for garnish Diced tomatoes, for garnish
• Sour cream, for garnish Sour cream, for garnish
• For the red sauce: For the red sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 9g)
• Carbohydrates: 40g (Sugar: 2g)
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion, minced garlic, cumin, chili powder, paprika, salt, and pepper. Cook until the onion is translucent and the spices are fragrant.
3. 3.
   Add the cooked rice and black beans to the skillet and stir until well combined. Remove from heat.
4. 4.
   In a separate saucepan, heat the vegetable oil over medium heat. Add the flour, chili powder, cumin, garlic powder, and dried oregano. Cook for 1-2 minutes, stirring constantly.
5. 5.
   Gradually whisk in the chicken or vegetable broth until the sauce is smooth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
6. 6.
   Spread a generous amount of the red sauce on the bottom of a baking dish.
7. 7.
   Place a flour tortilla on a clean surface and spoon a portion of the beef, rice, and bean mixture onto the center of the tortilla. Roll the tortilla tightly, tucking in the sides as you go. Place the rolled burrito seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8. 8.
   Pour the remaining red sauce over the burritos, making sure they are fully covered. Sprinkle the shredded cheese on top.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. 10.
    Garnish with fresh cilantro, diced tomatoes, and a dollop of sour cream before serving.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter version.
• Flour tortillas — If you prefer a gluten-free option, use corn tortillas instead.
• Cheese — Experiment with different types of cheese like pepper jack or queso fresco to add a unique twist to the dish.
• Red sauce — Adjust the spiciness of the red sauce by adding more or less chili powder according to your taste preference.
• Garnishes — Customize your wet burrito with additional toppings such as sliced jalapeños, guacamole, or salsa.

Tips & Tricks

• To make the dish spicier, add a pinch of cayenne pepper or a few dashes of hot sauce to the filling mixture.
• For a healthier version, you can bake the burritos without the red sauce and cheese, and serve them with a side of fresh salsa or guacamole.
• If you prefer a milder flavor, reduce the amount of chili powder in the red sauce.
• Make extra red sauce and store it in the refrigerator for up to a week. It can be used as a versatile sauce for other Mexican dishes.
• To save time, you can prepare the filling and red sauce in advance and assemble the burritos just before baking.

Serving advice

Serve the Mexican Fiesta Wet Burrito hot, straight from the oven. Accompany it with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Place the baked burrito on a plate and drizzle some additional red sauce on top. Garnish with fresh cilantro leaves and diced tomatoes for a pop of color. Serve with a side of sour cream and lime wedges for an extra burst of flavor.