Burritos are flour tortillas wrapped around meat and/or beans. Burrito means "little donkey" in Spanish, possibly because burritos resemble the appearance of the bedrolls and rolled packs that donkeys carry. Mojado means "wet" in Spanish. Burritos without sauce are simply called burritos, but burritos with sauce are called burritos mojados, or wet burritos.
This recipe calls for our homemade enchilada sauce, which is quick and easy and is less expensive than canned enchilada sauce.
Try these recipes with the extra cooked beans from this dish:
- 1 pound dry pinto beans, about 2-⅓ cups
- 4 quarts tap water
- 4 oz butter
- Adobo to taste
- 6 flour tortillas
- 2 C. shredded cheddar cheese
- 1 recipe homemade enchilada sauce
- Garnishes (cilantro, shredded cheese, sour cream, olives, etc.)
- Soak the beans in 2 quarts of cold water overnight. The next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Add the butter and adobo to taste.
- Cover again and simmer for another 45 minutes to an hour. When the beans are tender, drain off liquid. Use half of the bean mixture for the burritos and freeze half or save it for leftovers.
- Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm. When tortillas are warm, assemble as burritos with beans and cheese. Serve covered with enchilada sauce and your choice of condiments.
Nutrition per serving