You'll love this creamy Mexican wet burrito recipe!
Do your kids usually turn their noses up at this type of recipe? Mine normally do, but they ate every bite of these and asked for more. Of course they didn't want the chunky salsa on theirs like we did, but at least they ate the beans, the taco meat (ground beef with heart and a little liver!), and cheese!
I remember back in the day before what I call my ‘food conversion‘, I used to make a burrito filling recipe that we loved at the time, but makes me ill to think about it now: canned chili mixed with Velveeta cheese of all things, NASTY!
This recipe tastes better and is much more nutritious!
Creamy Mexican Wet Burrito Recipe
Ingredients
- 16 tortillas – I used organic spelt tortillas this time, but you could make your own tortillas (they're easy!) and use sprouted flour or einkorn flour to make it extra nutritious!
- 2 pounds ground beef (we use ground beef with heart from our local farm) – Keep in mind that you could easily substitute shredded chicken or pulled pork for the ground beef! Get safe, healthy meat here if you don't have a good local source.
- 1 onion chopped
- 3 Tablespoons taco seasoning mix (here's my simple recipe for taco seasoning mix)
- Refried beans (I used these organic soaked refried black beans)
Ingredients for sauce:
- 6 Tablespoons pastured butter
- 6 Tablespoons flour, I like einkorn flour
- 1 cup cream
- 1 1/2 cup whole milk (substitute some of the milk or cream with some beef or chicken broth for extra nutrition!)
- 2-8 ounce bars of organic cream cheese
- 1 Tablespoons taco seasoning mix (Or just use approximate amounts of spices: 1 1/2 teaspoon cumin, 2 teaspoons garlic, 1 teaspoon oregano, 1/8 teaspoon chili powder, sea salt to taste)
- 2 jars tomato paste (I use organic from glass jars)
Instructions
Brown the burger in a cast iron pan with the onion until brown, and then stir in the seasoning. Turn the stove off and let set until you're ready to assemble the burritos.
Meanwhile, make the sauce…
Melt butter in a saucepan and add the flour. Whisk until smooth and cook on medium heat for 3-4 minutes, being careful to watch it so it doesn't burn. Add the cream, and keep whisking. As it thickens, keep adding more milk. Add the tomato paste, seasoning, and cream cheese – keep whisking it in as it melts. If this is done before you're ready to assemble, just turn your heat off and let set.
Assemble the burritos:
- Butter two 9 x 13 or 8 1/2 x 11 pans.
- Spread 1 Tablespoon of beans on a tortilla.
- Spoon 2 1/2 Tablespoons (or so) of meat on top.
- Roll up and repeat until you've got 8 burritos in each pan.
- Spoon half the sauce onto each pan of burritos
- Sprinkle cheese on top. Grass fed, raw cheese is best, but I just had some I got at the grocery store.
Bake at 350* until cheese is melted and the sauce is bubbly – it only took mine about 15 minutes.
Serve with sour cream, lettuce, and fresh salsa on top if your family likes that stuff like we do, and you could also serve it with some Spanish rice or just rice with a little cumin sprinkled in. ENJOY!
Makes two 9 x 13 or 8.5 x 11 pans, 8 tortillas each – 16 total tortillas. This creamy Mexican wet burrito recipe is a hit around here, we ate a whole pan one night, and then the next night we ate the other, but you could also pop the other one in the freezer for a quick meal on another night when you know you'll be too busy to cook!
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- More Mexican recipes! Including this pretty homemade fresh salsa!
- My complete recipe index
- More Real Foodie resources for you!
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Lindsey Gremont says
September 11, 2012 at 4:30 PMLooks great – you should try my homemade black bean recipe – you would love it! https://www.homemademommy.net/2012/09/homemade-black-beans.html
Musings of a Housewife says
September 7, 2012 at 10:27 AMThat looks SO good!! You need a recipe plugin so your recipe is easy to print. 😉 Dontcha luv how I make more work for you??
I’d have to find gluten free tortillas, but I think I’ve seen some.
KitchenKop says
September 7, 2012 at 11:27 PMHi Jo-Lynne!
I do have a plugin for that, isn’t the “print” button showing up for you up at the top?
Kelly
Soli says
September 7, 2012 at 7:03 AMSo where do you get the tortillas? Or are you making them now?
KitchenKop says
September 7, 2012 at 11:26 PMI either make them (see recipe in the post above) or get them at the health food store. 🙂
KitchenKop says
September 6, 2012 at 9:25 PMI’m so happy to hear that those of you who made it loved it as much as our family did. 🙂
Thanks for the feedback!
Kel
Emily says
September 6, 2012 at 6:56 PMMade it tonight… I made half with beef and half with chicken. Both were delicious!
[email protected] says
September 5, 2012 at 9:28 AMMmmm, Kelly these have my mouth watering! Thanks for sharing – I can not wait to try them!
Natasha Sandoval says
September 5, 2012 at 3:04 AMYumm, looks delicious!! I couldnt find where you get your beef with the heart from.
KitchenKop says
September 5, 2012 at 8:29 AMOh, sorry, I forgot to say that that link will only be visible to my local readers.
Check with your local Weston A. Price foundation chapter to find a good local farmer. 🙂
Natasha Sandoval says
September 11, 2012 at 1:32 PMI think I should be able to see it, your’e in Grand Rapids, right?
KitchenKop says
September 11, 2012 at 4:55 PMYes, you should see it. Maybe you have an ad blocker on?
Natasha Sandoval says
September 11, 2012 at 6:21 PMIt shows me the resources, but I didn’t see the one for meat. I don’t have an ad blocker on.
KitchenKop says
September 11, 2012 at 8:05 PMThat’s odd, I see it there on mine…
Email me if you could: [email protected]
Thanks!
Kelly
Naomi says
September 4, 2012 at 11:15 PMWell, I actually meant to tell you that this looks so good and inspired me to go try some of it myself. We are needing something a little different. Thanks!
Naomi says
September 4, 2012 at 11:13 PMHmm, I was looking for a pic of the cream cheese you used to see if it was really just strained yogurt or kefir or something. Or did you buy some real cream cheese? You said 8 ounce bars so I guess that’s what you meant. My point is that most of the real food bloggers these days have been calling strained dairy products cream cheese, so I wondered if they usually replace real cream cheese with their strained products. I’ve always been curious about that. To me they’re not even close to being the same thing. When I want cream cheese, no strained anything will do! 😉
KitchenKop says
September 5, 2012 at 12:00 AMI just used the organic cream cheese from the store. 🙂
Sunny says
September 4, 2012 at 11:00 PMThanks! How much tomato paste is in one of your jars?
KitchenKop says
September 5, 2012 at 12:00 AMThe jars are already in recycling, but I think they’re 6 oz.
Kelly
Sunny says
September 6, 2012 at 11:49 AMYummy made it last night! Thank you!
Sarah says
September 4, 2012 at 10:28 PMThank you for the recipe!! I have been in the food doldrums lately. It will be nice to have something new to try.
[email protected] says
September 4, 2012 at 9:56 PMHI Kelly,
Nice photos! It looks delish!
Christine says
September 4, 2012 at 6:26 PMLooks wonderful!! Thank you for sharing. I can’t wait to try it this month.