Wet Bean Burritos

Mexican food, especially when you use beans, are typically one of the least expensive meals you can put on your table. We love Mexican food at our house…not too spicy though.

There is a Mexican Restaurant near us, that we sometimes visit and Doug always gets the Wet Burrito. We have made lots of different Mexican dishes, but never a Wet Burrito. So we went on the hunt for a recipe, found a few, then made up our own version. The difference between a Wet Burrito and a regular taco or burrito is the Enchilada Sauce mixed with brown gravy. I know, it sounds kind of weird {at least it did to me}, but it was actually really good.

We used the new Cocina Latina Bush Beans, they have 4 flavors, Frijoles a la Mexicana, Frijoles Charros Machacados, Frijoles Negros Machacados and Pintos a la Diablo and we had the chance to try them all. The Frijoles Charros Machacados are the ones we used in the Bean Wet Burrito, they are smashed pinto beans with tomatoes, serrano peppers and a touch of bacon.  The thing we liked most about the Cocina Latina Bush Beans were that all of the spices and flavoring is already in the beans, there was no need to add any seasoning, making it a very quick meal.

5 from 1 reviews
Bean Wet Burritos
 
Prep time
Cook time
Total time
 
A delicious inexpensive meal. Recipe from PocketChangeGourmet.com
Ingredients
  • 1 package flour tortilla shells
  • 1 can Bush's Cocina Latina Frijoles Charros Machacados
  • 1 {8 oz} package shredded cheese {we use the Fiesta blend}
  • 1 {10 oz} can Enchilada Sauce
  • ⅓ cup brown beef gravy
  • Toppings - lettuce, tomato and sour cream {optional}
Instructions
  1. Preheat oven to 350 degrees
  2. Open the can of beans and heat slightly in microwave or on the stove
  3. Heat tortilla shells in microwave about 30 seconds, just to get them soft
  4. In a small bowl, combine Enchilada Sauce and brown gravy
  5. Add a large spoonful of beans to tortilla shell
  6. Add a spoonful of Enchilada Sauce mixture, then cheese
  7. Roll up and place in 13x9 pan
  8. When all the tortillas are filled and in pan, add a spoonful of sauce mixture and more cheese
  9. Bake for about 20 minutes or until cheese is melted and bubbly
  10. Serve with lettuce, tomato and sour cream or other toppings you like
Notes
Liz says...I love how quick this meal was, on the table in 30 minutes or less.

Doug says...You can also add a little kick to these with some hot sauce.

You can find the Cocina Latina Bush Beans are available in select markets. Let us know what you think and which ones you try!

And for the recipe contest lovers…don’t miss out on the Bush’s Beans Recipe Contest for your chance to win a trip to “The Ranch”…you know…Pioneer Woman’s place!

Disclosure: We are part of the Bush’s Bean Blogger Program and were given beans to try. As always, the opinions are all our own.

Linking to…Ingredient SpotlightSundae Scoop, $5 Dollar Dinner ChallengeGooseberry Patch

Comments

  1. Those look wonderful! I didn’t know about the gravy and enchilada sauce thing. Actually sounds good to me 🙂

  2. I stumbled across your website and love it!! Can you tell me- is this mixed with a packet of brown gravy or do you make/buy your own?

  3. Barb Schmidt says

    I don’t really know where the wet burrito originated, but here in Michigan, the Beltline Bar in Grand Rapids claims the honor. They smother the burrito with sauce (yes, it is enchilada sauce and brown gravy!), then plenty of melted shredded cheese, topped off with lettuce, onion, and tomato. Legendary, for over 40 years!

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