November 21st, 2024
Recipes
The Best Wet Burrito
Valentina P
- Difficulty
•
- Time 45"
The best wet burrito recipe stuffed with ground beef, beans, avocado, and vegetables and then smothered in enchilada sauce and cashew cream. The filling can be made up to two days in advance for even easier prep.
How To MakeDiet Type: Classic
Shopping List
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For the Burrito
- 1 pound lean ground beef (or plant-based substitute)
- 4 large (12-inch) tortillas (Note 1)
- 1 (15 ounce) can enchilada sauce
- 1 (15 ounce) can black beans, drained and rinsed
- 1 onion, finely diced
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 large carrot, thinly sliced
- 2 tablespooons taco seasoning (store-bought or homemade)
- 2 garlic cloves
- 1 tablespoon olive oil For the Cashew Cream
- 1/2 cup raw cashews
- 1/4 cup + 1 tablespoon water
- 1 tablespoon lime juice
- 1/8 heaping teaspoon salt
- 1 chipotle pepper packed in adobo sauce (optional, for extra spice) For Topping
- cilantro, to taste (optional)
Instructions
- Step 1: Heat a wide skillet over medium-high heat and add the ground beef. Cook until no longer pink, using a spatula to break the meat into small pieces, about 5 minutes. Drain the cooked beef and set aside.
- Step 2: In the same empty skillet over medium-high heat, add the 1 tablespoon of olive oil. Once hot, add the garlic, onion, bell pepper, and carrot. Cook for 5 minutes, or until the vegetables are tender.
- Step 3: Add the cooked beef and drained beans into the pan with the vegetables. Pour in 1/2 cup of water, 1/2 cup of the enchilada sauce, and 2 tablespoons of taco seasoning. Stir and cook for another 2 to 3 minutes, or until the liquid has mostly cooked off from the meat mixture.
- Step 4: Set aside the meat mixture to cool for at least 20 minutes, or overnight (if the filling is too hot, it can make the burrito soggy).
- Step 5: Meanwhile, place all of the Cashew Cream ingredients in a small high-powered blender or blend with an immersion blender in a wide-mouth mason jar. Continue blending until smooth and creamy. Refrigerate until ready to use.
- Step 6: Assembly time! Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
- Step 7: Stir the diced avocado into the cooled meat mixture. Then warm one of the tortillas on both sides in a dry frying pan over medium heat until it is warm and pliable. Spoon some of the cashew cream down the center of the warm tortilla and then spoon a generous amount of the beef mixture onto the center.
- Step 8: Fold in the left and right sides of the tortilla over the filling, holding them in place with your fingers and roll up the burrito tightly. If the burrito cannot close, remove some of the filling. Place the burrito seam-side down on the prepared baking sheet. Repeat this process with all remaining burritos.
- Step 9: Bake the burritos for 15 minutes. Remove from the oven and spoon some of the enchilada sauce over the top and sides (you'll add more sauce when serving). Bake for another 5 minutes.
- Serve: Use a wide spatula to lift the burritos onto plates and cover each with more enchilada sauce and a generous drizzle of cashew cream. Top with optional cilantro and enjoy immediately.
Recipe Notes
Note 1: Flour tortillas are the easiest to use here, but gluten-free or grain-free options will also work. Be sure to warm them in the pan before rolling to minimize any potential ripping.
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The Best Wet Burrito
PT45M 1 pound lean ground beef (or plant-based substitute) 4 large (12-inch) tortillas (Note 1) 1 (15 ounce) can enchilada sauce 1 (15 ounce) can black beans, drained and rinsed 1 onion, finely diced 1 red bell pepper, diced 1 avocado, diced 1 large carrot, thinly sliced 2 tablespooons taco seasoning (store-bought or homemade) 2 garlic cloves 1 tablespoon olive oil 1/2 cup raw cashews 1/4 cup + 1 tablespoon water 1 tablespoon lime juice 1/8 heaping teaspoon salt 1 chipotle pepper packed in adobo sauce (optional, for extra spice) cilantro, to taste (optional) Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
