Verde Wet Burritos
These verde Wet Burritos feature slow-cooked carnitas with spicy Mexican rice and beans and melted cheddar cheese.
Servings: 2 burritos
Calories: 595kcal
Equipment
- 8x8 baking dish
Ingredients
- 2 large flour tortillas 10"
- 3/4 cup pork carnitas (or substitute seasoned chicken, shredded or ground beef)
- 1/2 cup refried beans
- 1/2 cup Mexican or Spanish rice (we use Zatarain's)
- 3/4 cup shredded white cheddar cheese divided
- 1 cup green chile enchilada sauce
Instructions
- Preheat the oven to 375° F (190° C).
- Warm the flour tortillas to make them pliable. Mix the rice and beans together and spread equally onto the center of each tortilla. Divide the meat equally on top of the bean mixture. Top with half the cheese.
- Fold in the sides of the burrito and roll it tightly.
- Pour half the enchilada sauce into an 8x8" baking dish. Place the rolled burritos seam-side down in the baking dish. Pour the remaining sauce over the top. Bake for 10 minutes. Remove from oven and sprinkle on the remaining cheese. Continue cooking for 3-5 minutes, until the cheese is melted.
Notes
- You can use any type of meat you want, but be sure to season it well for added flavor.
- You can substitute the verde enchilada sauce with red enchilada sauce, for a different version.
Nutrition
Serving: 1g | Calories: 595kcal | Carbohydrates: 70g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 2187mg | Potassium: 95mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1408IU | Vitamin C: 4mg | Calcium: 383mg | Iron: 3mg