Final Thoughts
The Verde Wet Burrito isn’t just a meal; it’s a culinary journey that brings Southern California’s vibrant Mexican cuisine right into your kitchen. From selecting quality ingredients to mixing rice and beans, every step is an art.
I hope this blog post inspires you to embrace the joy of cooking and indulge in the luscious taste of the Verde Wet Burrito. If you try this recipe, I’d love to hear about your experience in the comments below!
Ingredients
- 2 large flour tortillas 10″
- 3/4 cup pork carnitas substitute seasoned chicken, shredded or ground beef if desired
- 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
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Preheat: Set your oven to 375° F (190° C).
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Prepare the Fillings: Warm the tortillas to make them pliable. Mix the rice and beans, spreading them equally onto the tortillas’ center. Divide the meat equally and top with half the cheese.
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Roll the Burritos: Fold the sides and roll tightly.
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Bake: Pour half the enchilada sauce into an 8×8″ baking dish. Place burritos seam-side down, cover with remaining sauce, and bake for 10 minutes.
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Final Touch: Sprinkle the remaining cheese and bake for 3-5 minutes until melted.
Notes
Meat Options: Any meat works, just season it well. Sauce Variations: Red enchilada sauce is a tasty substitute.
