Wet Burrito

Wet Burrito

39 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Jordan VanderLaan
Recipe by  Jordan VanderLaan

“This is a wet burrito with meat and beans in the traditional West Michigan style!”

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Adjust Servings

Original recipe yields 4 burritos



  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
  3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
  4. Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
  5. Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
  6. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

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Reviews (39)

Rate This Recipe


This is it! This is the recipe I have been looking for. I had wet burritos when I was growing up in West Michigan. Could not find it ever again when I moved from there. Please do not compare with regular burritos that are made in the south. These have their own identity and taste. I made these for my family and got total rave reviews all around the table. Thank you for posting this recipe!!!



Took what I considered to be a chance on this recipe since I had some chopped meat and wanted to try a different recipe form the usual taco meat. Jar gravy ?? I dont even use jar gravy @ Thanksgiving but I tried the recipe as is...and...loved it! Did NOT like the left overs couple days later but that wont stop me from making again. Thanks W. Michigan



Coming from GR Michigan, I have been trying to duplicate this and could never get the sauce right! Thank you...we love it.

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Amount Per Serving (4 total)

  • Calories
  • 1191 cal
  • 60%
  • Fat
  • 59.3 g
  • 91%
  • Carbs
  • 103.9 g
  • 34%
  • Protein
  • 59.1 g
  • 118%
  • Cholesterol
  • 179 mg
  • 60%
  • Sodium
  • 2551 mg
  • 102%

Based on a 2,000 calorie diet



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Burrito Pie


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Bean and Honey Burrito Casserole