Burritos Mojados

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

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.

Servings per Recipe: 8 servings

Calories per Serving: 472

Prep Time: 15 mins

Cook Time: 1 hr 55 mins

Soak time: 12 hrs

Total Time: 2 hrs 10 mins

Add to Collection

4.67 from 3 votes

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.)

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