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    Home / Recipes / Main Dishes / Beans/Legumes

    Burritos Mojados

    Jump to Recipe

    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.

    Burrito mojado topped with shredded cheddar, sour cream, and chopped cilantro.
    Jump to:
    • Video
    • What you need to make Burritos Mojados
    • How to make Burritos Mojados
    • Variations
    • Equipment
    • Storage
    • FAQ
    • 📖 Recipe

    Video

    What you need to make Burritos Mojados

    Ingredients for mojado sauce in glass demi bowls.

    Mojado Sauce:

    • tomato sauce
    • dried oregano
    • garlic powder
    • chili powder
    • cumin

    Burritos:

    • pinto beans
    • water
    • butter
    • adobo seasoning
    • cheddar cheese
    • garnishes as desired

    See recipe card for quantities.

    How to make Burritos Mojados

    Uncooked pinto beans in a large pot covered in water.

    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.

    Cooked pinto beans in a large pot with a chunk of butter and adobo seasoning before mixing in.

    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
    Ingredients for mojado sause in a sauce pan before mixing.

    Add the ingredients for the mojado sauce to a sauce pan over medium-high heat, mixing well. Simmer for about 10 minutes, stirring frequently.

    A tortilla on a plate with a spoonful of bean burrito filling being placed on it.

    Assemble the burritos by spreading bean mixture in the center of each tortilla.

    A tortilla on a plate with bean burrito filling and shredded cheddar cheese before folding into a burrito.

    Add shredded cheese.

    A tortilla with bean burrito filling and shredded cheddar cheese being folded into a burrito.

    Fold the ends of the tortilla then roll up into a burrito. Place seam side down on the plate.

    A burrito on a plate with mojado sauce being poured over it.

    Top with heated mojado sauce.

    Burrito mojado topped with shredded cheddar, sour cream, and chopped cilantro.

    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.

    Variations

    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

    Equipment

    Be sure your pot is large enough to accommodate the water and the beans together. I use a large stock pot.

    Storage

    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.

     

    FAQ

    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:

    • Clear glass casserole dish with beans topped with melted cheese and garnished with a sprig of cilantro. In the background is a red bowl of sliced black olives, a clear bowl of jalepeno slices, a clear bowl of diced green onions, a white bowl of diced tomatoes, and a basket of tortilla chips.
      Nacho Bar
    • A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.
      Old Fashioned Pinto Beans Over Cornbread
    • A tortilla covered with melted cheese, on top of ground beef, black beans, and tomatoes, all on a white plate. A fork is cutting into the tortilla.
      Beefy Bean Bake
    • South of the Border Casserole in a white bowl with a serving spoon.
      South of the Border Casserole

    📖 Recipe

    Blue plate with a burrito covered in red sauce and garnished with cheese, sour cream, and cilanto

    Burritos Mojados

    4.67 from 3 votes
    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 enchilada sauce.
    AuthorAuthor: Mary Ann
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    Prep Time 15 minutes mins
    Cook Time 1 hour hr 55 minutes mins
    Soak time 12 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Main Dish
    Cuisine Mexican, Vegetarian
    Servings 6 servings
    Calories 388

    Ingredients
      

    Burritos

    • 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
    Prevent your screen from going dark

    Instructions

    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.).

    Notes

    Nutrition data does not include garnishes and is based on using half of the bean mixture.

    Nutrition per serving

    Serving: 1 burrito mojadoCalories: 388 calCarbohydrates: 30 gProtein: 16 gFat: 23 gSodium: 902 mgFiber: 6 gSugar: 4 gNet Carbohydrates: 24 g
    Burritos Mojados
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    Posted by Mary Ann on January 21, 2014; Updated on October 20, 2023Filed Under: Beans/Legumes, Recipes Using Dried Beans, Stovetop Recipes, Vegetarian (or Vegetarian Option) Recipes

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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    Burrito mojado topped with shredded cheddar, sour cream, and chopped cilantro.
    Burrito mojado topped with shredded cheddar, sour cream, and chopped cilantro.