DIRECTIONS

For the Burrito Filling:

In a large skillet over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is soft.
Stir in the cooked rice, black beans, shredded cheddar cheese, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through and well combined. Remove from heat.

For the Enchilada Sauce:

In a separate saucepan, combine the red enchilada sauce, beef or chicken broth, ground cumin, garlic powder, salt, and pepper. Heat the sauce over medium heat, stirring occasionally, until it’s warmed through. Remove from heat.

For Assembly and Baking:

Preheat your oven to 350°F (175°C).
Place a tortilla on a clean work surface. Spoon a generous portion of the burrito filling into the center of the tortilla.
Fold in the sides of the tortilla and roll it up tightly to encase the filling. Place the filled burrito seam-side down in a baking dish.
Repeat this process with the remaining tortillas and filling.
Pour the warm enchilada sauce over the assembled burritos, covering them generously.
Sprinkle the shredded cheddar cheese evenly over the sauced burritos.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and the burritos are heated through.

To Serve:

Garnish the Wet Burritos with fresh cilantro and diced onions if desired.
Serve immediately and savor the saucy satisfaction of your homemade Wet Burritos!