Delicious homemade mojado sauce over bean and cheese burritos make these burritos mojados exceptional. Not only is our homemade enchilada sauce quick and easy, but it tastes better and is less expensive than canned red enchilada sauce.
What you need to make Burritos Mojados
- tomato sauce
- dried oregano
- garlic powder
- chili powder
- pinto beans
- adobo seasoning
- cheddar cheese
- garnishes as desired
See recipe card for quantities.
How to make Burritos Mojados
Rinse pinto beans and remove any rocks and debris. Cover with water and soak overnight. Drain and rinse the beans, and add fresh water to the pot. Bring to a boil, then reduce heat, cover, and simmer for one to two hours, or until beans are tender.
Add butter and adobo seasoning and mix well. Use half of the bean mixture for the burritos, and freeze half.
Hint: Try using the extra pinto bean mixture:
- over cornbread with cheese, onions, and cilantro
- as part of a nacho or taco bar
- as a side dish, topped with a little taco sauce and cheddar cheese
Add the ingredients for the mojado sauce to a sauce pan over medium-high heat, mixing well. Simmer for about 10 minutes, stirring frequently.
Assemble the burritos by spreading bean mixture in the center of each tortilla.
Add shredded cheese.
Fold the ends of the tortilla then roll up into a burrito. Place seam side down on the plate.
Top with heated mojado sauce.
Serve with cheddar cheese, sour cream, cilantro, sliced black olives, jalapeños, guacamole or sliced avocado, and other preferred garnishes.
Burritos mojados pair well with Restaurant-Style Mexican Rice.
Try these burrito mojado variations:
- Spicy - add chopped jalapeños or fire-roasted green chilies to the beans after cooking
- Meat - add shredded chicken, shredded beef, or ground beef (you may need to user larger tortillas)
- Veggie - add sautéed veggies like sliced onion, sliced green pepper, and chopped tomatoes
- Baked - place the assembled burritos in a baking dish and top with mojado sauce and shredded cheese; bake at 350ºF until the cheese is melted and the sauce is bubbling
- Deluxe - serve with homemade guacamole as a garnish
- Bowl - instead of a burrito, make it a bowl with rice as a base
Be sure your pot is large enough to accommodate the water and the beans together. I use a large stock pot.
Refrigerator - Although you can refrigerate assembled burritos, if you won't be eating all of the burritos when you make them, it is best to store the filling separately in the refrigerator and assemble just before eating. This keeps the tortillas from getting soggy. Everything should last 3-4 days in the refrigerator.
Freezer - Burritos mojados freeze well and are great for meal prep. To freeze, assemble the burritos and place in freezer-safe containers. Add mojado sauce. If you prefer to store without the sauce, wrap the burritos tightly in aluminum foil for freezing.
To use, thaw overnight in the refrigerator and reheat in the microwave for 2-3 minutes, depending on microwave strength.
Burritos Mojados Date____________________
Thaw overnight in the refrigerator and reheat in the microwave for 2-3 minutes, depending on microwave strength.
What are burritos?
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.
What is burrito mojado?
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 mojado sauce (red 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
- 2 quarts water, for soaking
- 2 quarts water, for cooking
- 4 ounces butter
- adobo to taste
- 6 flour tortillas
- 2 cups shredded cheddar cheese
- garnishes (cilantro, shredded cheese, sour cream, olives, etc.)
Homemade Mojado Sauce (Enchilada Sauce)
- 15 ounces tomato sauce
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- cumin to taste
Cook the Bean Filling
- Rinse 1 pound dry pinto beans and remove any rocks or debris.
- Soak the beans in 2 quarts water overnight.
- Rinse and drain the beans, then return the beans to pot and add 2 quarts water. Bring the beans to a boil over medium high heat, then reduce the heat, cover, and simmer for one to two hours or until tender.
- Add 4 ounces butter and adobo to taste to the beans and mix well.
- Use half of the bean mixture for the burritos and freeze half.
Make the Mojado Sauce
- Combine 15 ounces tomato sauce, ½ teaspoon oregano, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon onion powder, and cumin to taste in a saucepan.
- Simmer over low heat for about 10 minutes to combine flavors, stirring frequently.
Assemble the Burritos
- Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm, or warm in the microwave for about 10 seconds.
- Fill each of 6 flour tortillas with an equal amount of cooked bean filling and 2 cups shredded cheddar cheese (¼ cup of cheese per tortilla).
- Fold ends of each tortilla and roll up into a burrito. Turn burrito over, top with enchilada sauce, and serve with your choice of garnishes (cilantro, shredded cheese, sour cream, olives, etc.).