1 pound ground beef or shredded cooked chicken
1 onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 cup cooked rice
1 cup shredded cheese (cheddar or Mexican blend)
4 large flour tortillas
For the Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
2 cups chicken or vegetable broth
1 can (8 ounces) tomato sauce
Salt and black pepper, to taste
Optional Toppings:
Sour cream
Sliced green onions
Chopped fresh cilantro
Salsa
Instructions:
Prepare the Filling:
Cook ground beef or chicken in a skillet over medium heat until browned.
Add onion and garlic, cooking until soft.
Stir in black beans, rice, and cheese until well combined and cheese melts.
Assemble the Burritos:
Spoon filling onto each tortilla. Fold and roll up.
Place seam side down in a baking dish.
Make the Enchilada Sauce:
Heat oil in a saucepan. Mix in flour, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Cook for 1-2 minutes.
Gradually whisk in broth and tomato sauce. Simmer until thickened. Season with salt and pepper.
Pour Sauce and Bake:
Pour the sauce over the burritos in the dish.
Bake at 375°F (190°C) for 20-25 minutes until bubbly.
Serve:
Let cool slightly and serve with optional toppings like sour cream, green onions, cilantro, and salsa.
Enjoy these deliciously comforting Wet Burritos, a perfect dish for a family dinner or a casual get-together.
