Smothered, Cheesy, and Full of Bold Mexican Flavor
Verde Wet Burritos are a comforting, flavor-packed twist on traditional burritos, loaded with tender pork carnitas, creamy refried beans, and Mexican rice—all wrapped in soft flour tortillas and drenched in green chile enchilada sauce. Topped with melted white cheddar cheese and baked until bubbly, these burritos deliver the perfect combination of gooey, zesty, and savory. Whether you’re hosting a casual dinner or need a satisfying weeknight meal, this easy and customizable recipe hits all the right notes.
Table of Contents
Why You’ll Love This
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Full of flavor: The zesty verde sauce, melty cheese, and seasoned fillings create a delicious combination in every bite.
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Customizable: Easily swap out the meat, cheese, or beans to suit your preferences or dietary needs.
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Perfect for meal prep: Make them ahead and bake when ready—ideal for busy schedules.
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Crowd-pleaser: These burritos are hearty, cheesy, and sure to satisfy everyone at the table.
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One-pan convenience: Baked in a single dish for minimal cleanup and maximum flavor.
Ingredients
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2 large flour tortillas (10-inch)
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¾ cup pork carnitas (or seasoned chicken, shredded or ground beef)
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½ cup refried beans
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½ cup Mexican or Spanish rice (such as Zatarain’s)
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¾ cup shredded white cheddar cheese, divided
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1 cup green chile enchilada sauce
Instructions
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Warm Tortillas: Heat the tortillas slightly to make them pliable.
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Assemble Burritos:
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Mix rice and beans and divide evenly across the center of each tortilla.
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Top with pork carnitas and half of the shredded cheese.
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Fold in the sides and roll tightly into burritos.
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Prepare Baking Dish:
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Pour half of the enchilada sauce into an 8×8” baking dish.
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Place the burritos seam-side down in the dish.
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Pour the remaining enchilada sauce over the burritos.
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Bake:
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Bake for 10 minutes.
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Sprinkle the remaining cheese over the top and bake for another 3–5 minutes until the cheese is melted and bubbly.
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Serve: Serve warm with optional toppings like cilantro, diced tomatoes, avocado, or sour cream.
Tips / Storage / FAQs
Tips:
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Use store-bought pre-cooked carnitas for quick assembly.
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Swap in red enchilada sauce for a different flavor.
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Try Monterey Jack, pepper jack, or a Mexican blend cheese for variation.
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Add sautéed bell peppers, onions, or jalapeños to the filling for extra texture and heat.
Storage:
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Store leftovers in an airtight container for up to 3 days.
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Reheat covered in the oven or microwave until heated through.
FAQs:
Can I make this vegetarian?
Yes, just omit the meat and increase the beans or add roasted vegetables.
Is verde enchilada sauce spicy?
It varies by brand. Choose mild, medium, or hot depending on your preference.
Can I make these ahead of time?
Yes. Assemble, wrap in foil, and refrigerate until ready to bake.
What other toppings can I add?
Sour cream, cilantro, lime juice, tomatoes, or avocado slices all pair well.
Final Thoughts
Verde Wet Burritos are the kind of dish that makes dinner feel like a celebration. With just a few ingredients and simple steps, you’ll have a bubbling, cheesy, and satisfying meal ready in no time. Perfect for a crowd or for indulging in a cozy night at home.
Verde Wet Burritos
Ingredients
Method
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Heat the tortillas slightly to make them pliable.
- Mix rice and beans and divide evenly across the center of each tortilla.
- Top with pork carnitas and half of the shredded cheese.
- Fold in the sides and roll tightly into burritos.
- Pour half of the enchilada sauce into an 8×8” baking dish.
- Place the burritos seam-side down in the dish.
- Pour the remaining enchilada sauce over the burritos.
- Bake for 10 minutes.
- Sprinkle the remaining cheese over the top and bake for another 3–5 minutes until the cheese is melted and bubbly.
- Serve warm with optional toppings like cilantro, diced tomatoes, avocado, or sour cream.
Notes
