Verde Wet Burritos are a flavorful twist on traditional burritos, combining tender pork carnitas (or your favorite protein), refried beans, and Mexican rice all wrapped in a warm flour tortilla.
Smothered in zesty green chile enchilada sauce and topped with melted white cheddar cheese, these burritos are baked to perfection for a comforting, cheesy, and satisfying meal.
Perfect for weeknight dinners or casual gatherings, they bring the bold flavors of Mexican cuisine straight to your table.
Why You’ll Love This Recipe:
People will love this Verde Wet Burrito recipe because it combines the perfect balance of savory, cheesy, and flavorful ingredients.
The tender pork carnitas (or your preferred protein) paired with the creamy refried beans, flavorful rice, and zesty green chile enchilada sauce make each bite a satisfying experience.
The melted cheese and baked tortilla create a comforting, gooey texture that elevates the dish to a crowd-pleaser.
Plus, it’s customizable, so you can easily adjust the fillings to suit your tastes, making it a versatile and delicious meal for any occasion.
Key Ingredients:
Flour tortillas: Soft and pliable, perfect for wrapping up the filling.
Pork carnitas: Tender, flavorful slow-cooked pork (or substitute with seasoned chicken or ground beef).
Refried beans: Creamy and savory, providing a rich base for the burrito.
Mexican or Spanish rice: Fluffy rice that complements the other ingredients and adds texture.
Shredded white cheddar cheese: Melts beautifully to create a creamy and savory topping.
Green chile enchilada sauce: Adds a zesty, tangy kick that ties the burrito together.
How to make Verde Wet Burritos
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 8×8″ 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:
Customizable Protein: This recipe is versatile and allows you to use different proteins such as pork carnitas, seasoned chicken, shredded beef, or ground beef. Ensure your choice of protein is well-seasoned for optimal flavor.