Wet Burrito with Spanish Rice

Wet Burrito with Spanish Rice

A few days ago, my wife suggested I make Wet Burritos for dinner some time, which is one of her childhood comfort foods. She filled me in on the typical fillings and toppings that she preferred and left the rest to me. I decided to make some homemade Spanish Rice for part of the filling, as well as a side. And since I have actually never made homemade Spanish Rice or Wet Burritos, this dish also qualified for another recipe for my 50 in 15 Challenge.

The result was absolutely delicious — a true Mexican-inspired comfort food that will be added to my culinary repertoire of go-to recipes!


  • 4 burrito-size flour tortillas
  • 1 c. white rice
  • 1/2 c. diced onion
  • 1/2 c. tomato sauce
  • 1 1/4 c. chicken broth
  • 3 tbsp. vegetable oil (divided)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. sea salt
  • 1 tsp. fresh ground black pepper
  • 1/4 lb. ground beef (or ground sirloin)
  • 1/2 c. diced bell peppers
  • 1/4 c. diced onion
  • 1/4 c. black beans, rinsed and drained
  • 1 tomato, diced
  • Taco sauce
  • Shredded cheese
  • Shredded lettuce
  • Sour cream


  1. In a sauce pan, heat 2 tbsp. oil and add the rice, stirring constantly. Add salt, pepper, and spices and cook until lightly browned.
  2. Stir in 1/2 c. diced onions and cook until tender, about 3-5 minutes. Stir in tomato sauce and broth and bring to a boil. Reduce the heat to low, cover, and simmer until the liquid is fully absorbed and rice is cooked, about 20-25 minutes.
  3. While the rice is cooking, spray a small sauté pan with cooking spray and brown the meat over medium heat, seasoning with a pinch of salt and pepper to taste, as well as any other spices you wish to use (e.g. cumin, paprika, red pepper).
  4. In a separate sauté pan, heat the remaining 1 tbsp. oil and cook the diced bell peppers and 1/4 c. diced onion, seasoning with salt, pepper, and any other spices you wish to use.
  5. Microwave each tortilla between 2 sheets of paper towels for 15 seconds to soften.
  6. In the center of each tortilla, add a few tablespoons of rice, and divide the meat, veggies, beans, and half of the diced tomatoes between each.
  7. Fold up each tortilla, and place each filled burrito fold-side-down on a bed of rice.
  8. Top each burrito with taco sauce and shredded cheese (if desired), and microwave until the cheese melts; about 45 seconds.
  9. Top each burrito with the remaining diced tomatoes, and serve with a side of shredded lettuce and sour cream.


I was very happy with the results of this recipe. It was relatively easy to prepare — the most difficult part being folding the tortilla and keeping the filling contained.

For the more health-conscious eaters out there (like me), you can adjust the fillings and toppings to cut out unwanted fat and calories by leaving out things like the sour cream and cheese — or at least going light on them.

As I mentioned, this delicious recipe is already on my list of go-to recipes, and was a raving success for my 50 in 15 Challenge!

Bon Appétit!


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