Verde Wet Burrito

Verde Wet Burrito

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For the Salsa Verde:

  • 1 cup salsa verde (store-bought or homemade)
  • 1 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • Salt and black pepper, to taste

Directions

Preparing the Filling

  1. Cook the Meat: In a large skillet over medium heat, cook the ground beef or chicken until browned. Break it up with a spoon as it cooks. Drain any excess fat.
  2. Sauté the Aromatics: Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
  3. Combine the Ingredients: Stir in the cooked rice, black beans, and corn. Cook for another 2-3 minutes until everything is heated through and well combined. Season with salt and black pepper to taste.
  4. Prepare the Cheese: In a small bowl, mix the shredded cheddar cheese and Monterey Jack cheese. Set aside.

Assembling the Burritos

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Fill the Tortillas: Lay out the flour tortillas on a flat surface. Evenly distribute the meat and rice mixture among the tortillas, placing it in the center of each. Sprinkle with a portion of the cheese mixture.
  3. Roll the Burritos: Fold in the sides of each tortilla and then roll it up from the bottom to enclose the filling. Place the rolled burritos seam-side down in the prepared baking dish.

Preparing the Salsa Verde Sauce

  1. Mix the Sauce: In a medium bowl, combine the salsa verde, sour cream or Greek yogurt, lime juice, and cumin. Stir until well mixed. Season with salt and black pepper to taste.
  2. Pour the Sauce: Pour the salsa verde mixture evenly over the burritos in the baking dish.

Baking the Burritos

  1. Bake: Bake in the preheated oven for 20-25 minutes, or until the burritos are heated through and the sauce is bubbly.
  2. Serve: Let the burritos cool for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, or sliced jalapeños if desired.

Kitchen Equipment Needed

  • Large skillet
  • 9×13-inch baking dish
  • Medium bowl
  • Measuring cups and spoons
  • Spoon or spatula
  • Knife and cutting board

Tips and Shortcuts

  • Make-Ahead: Prepare the burritos and assemble them in the baking dish up to a day in advance. Cover and refrigerate until ready to bake.
  • Homemade Salsa Verde: If using homemade salsa verde, you can blend roasted green chilies, tomatillos, garlic, and cilantro for a fresh and vibrant sauce.
  • Cheese Options: Experiment with different cheese blends or add some crumbled queso fresco for extra flavor.

Variations

  • Vegetarian Version: Substitute the meat with additional beans, tofu, or a mix of sautéed vegetables for a vegetarian option.
  • Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling or sauce for extra heat.
  • Enchilada Style: For a different twist, add a layer of enchilada sauce before adding the salsa verde.

How to Store Leftovers

Store any leftover Verde Wet Burritos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. For longer storage, you can freeze the burritos for up to 3 months. Thaw in the refrigerator overnight before reheating.

Food and Drink Pairings

Verde Wet Burritos pair well with a variety of sides. Serve with a crisp green salad, Mexican rice, or some seasoned tortilla chips. For drinks, consider a cold beer, a margarita, or a refreshing agua fresca to complement the flavors.

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