New Mexico Wet Burrito

Prep Time
Cook Time
Ready In

" for the rice for the beef and sauce"

Original recipe yields 1 serving


  • Serving Size: 1 (697.8 g)
  • Calories 1117.7
  • Total Fat - 65.9 g
  • Saturated Fat - 29 g
  • Cholesterol - 158.6 mg
  • Sodium - 1968.3 mg
  • Total Carbohydrate - 80.4 g
  • Dietary Fiber - 6.5 g
  • Sugars - 8.7 g
  • Protein - 55.2 g
  • Calcium - 1126.5 mg
  • Iron - 10.1 mg
  • Vitamin C - 36.3 mg
  • Thiamin - 0.5 mg

Step 1

Heat the flour tortilla so warm and pliable

Step 2

Down the center of tortilla place in order given all the way down

Step 3

Fold over and flip so that the bottom is on top

Step 4

Place on microwave safe dish that has lip so sauce cant escape

Step 5

Pour sauce on covering whole burrito

Step 6

Then cheese over the center of burrito

Step 7

Heat in microwave 3 minutes or until cheese is melted and sauce is hot and bubbly

Step 8

Put on veggies

Step 9

Put shaved lettuce around and glob of sour cream on one side and guacamole on other

Tips & Variations

  • Microwave safe dish with lip

Tags :



For these wet burritos I used dienia b's New Mexico Red Pot Roast - - and it was very good in these burritos. I used a package of Knorr's Fiesta Sides spanish rice and OreTega refried beans. Made 8 of them and put them in a glass baking dish, topped with some red enchilada sauce and extra cheese and put them in the oven just until heated thru. Before serving topped with sour cream, chopped tomatoes and green onions. Served with tortilla chips and another great recipe by dienia b - Avocado Ranch Dressing - Made and reviewed for Susie's World Tour 2019 - Fusion.

review by:
(11 Aug 2019)