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    Home / Recipes / Main Dishes / Beans/Legumes

    Burritos Mojados

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

    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.

    Burritos Mojados
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    Try these recipes with the extra cooked beans from this dish:

    Old Fashioned Pinto Beans Over Cornbread

    Old Fashioned Pinto Beans Over Cornbread

    Nacho Bar

    Nacho Bar

    Black Bean Soup

    Black Bean Soup

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

    Burritos Mojados

    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.
    4.67 from 3 votes
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    Prep Time 15 mins
    Cook Time 1 hr 55 mins
    Soak time 12 hrs
    Total Time 2 hrs 10 mins
    Course Main Dish
    Cuisine Mexican, Vegetarian
    Servings 8 servings
    Calories 472

    Ingredients
      

    • 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.)
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    Instructions

    • 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.

    Notes

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

    Nutrition per serving

    Calories: 472 calCarbohydrates: 33 gProtein: 23 gFat: 27 gSodium: 857 mgFiber: 5 gSugar: 4 g
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    Blue plate with a burrito covered in red sauce and garnished with cheese, sour cream, and cilanto

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

    • Nacho Bar
    • Healthy Lentil Tacos
    • Old Fashioned Pinto Beans Over Cornbread
    • Red Beans and Rice

    Posted by Mary Ann on January 21, 2014; Updated on September 16, 2021Filed Under: Beans/Legumes, Recipes Using Dried Beans, Stovetop Recipes, Vegetarian (or Vegetarian Option) Recipes

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