Grammy's Kitchen · Burritos · Wet Burrito
One of 111 burritos recipes we measured
from tastesbetterfromscratch.com
93 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
| liquid | 46% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 420 g | 3 cups cooked , shredded beef, chicken, pork, or steak |
| 490 g | 2 cups Red or Green enchilada sauce |
| 411 g | 1 can black or pinto beans |
| 278 g | 1 1/2 cups Mexican rice (or cilantro lime, white or brown rice) |
| 224 g | 2 cups shredded mozzarella cheese (, or your favorite kind, divided) |
| 5 large (burrito size) flour tortillas | |
| Other filling ideas: sautéed bell pepper and onion, roasted corn, shredded cabbage | |
| sour cream, guacamole, pico de gallo or salsa |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So wonderful! I made these for my family, and they were devoured in minutes. TIP: If you want to make 8 instead of 4, make 2 pounds of beef ( which is what I used ), and 3 1/2 scoops of beans. Lay the beans on top of the beef and mix with it. Also, if you make” — a cook, 5.0★
“I've made these at least a dozen times over the last couple of years and they are a winner. I use rotisserie chicken to makes things simple. I also add a big spoonful of enchilada sauce to the inside to help keep things moist. I'm currently waiting for my au” — a cook, 5.0★