A drooling fan-favorite meal! This California-style wet burrito recipe is one to keep on repeat. The smothered saucy burrito includes a globally spiced homemade red sauce that is poured over grilled stuffed burritos. It's delicious and packed with international flavors!
Try this fusion recipe for your next gathering! It is easy to make ahead of time and enjoyed by everyone.
"California Style Wet Burrito"? My late aunt, who once lived in California, taught me how to make this recipe. As a way to be healthy and cost-efficient, she made it with fresh homemade roti back in the 70's.
- Sauce - Hunt's Traditional Pasta Sauce or Ragu Traditional Pasta Sauce is what I highly recommend. They are both readily available at local grocery stores.
- Seasoning - McCormicks Enchilada Seasoning - Check your local grocery stores or purchase it on Amazon.
See the full list of ingredients and quantities needed in the recipe card below.
Here is a list of alternatives that can be used when making this recipe.
- Pasta Sauce - Feel free to use one you like and meets your dietary needs.
- Beans- Substitute with your favorite protein such as chicken, beef, vegetables, or different beans.
- Enchilada Seasoning- Use McCormick burrito seasoning or enchilada sauce of choice.
How to make the wet burrito sauce
Start by cooking the diced vegetables in a pan with some oil.
Once the vegetables are translucent, add the fresh minced garlic enchilada seasoning, red chili powder, and garam masala. Give it a good stir.
Gently pour in the traditional pasta sauce and water. Let the sauce simmer for about 10 minutes. Do a taste test and add sugar if needed.
The sauce is now ready to smother burritos with.
How to make grilled stuffed burritos
Stuff the burrito with your favorites! My favorites for this recipe include refried beans, shredded Mexican cheese, thinly sliced green onions, and diced peppers.
Try to roll the burritos so the ends are tightly tucked in. This will help prevent the ingredients from oozing out when cooked.
Once all of the burritos are rolled, grill the burritos in a pan with a little bit of oil. Alternatively, the stuffed burritos can be grilled on a grill, baked in the oven, or air-fried as well.
Serving Instructions and Assembly
Below you will find instructions on how I like to assemble the wet burritos. This is a personal preference, so feel free to add the toppings that you prefer.
Pour the red burrito sauce over the grilled burritos and top with fresh salad greens.
Enjoy the saucy burritos nice and hot!
- Add blended green chili peppers and freshly grated garlic to refried beans for some extra flavor.
- Use fresh and homemade roti as a healthier substitute for this. Want to go healthier? Give my avocado roti a try!
- I highly recommend using the brands listed for a fail-proof wet burrito recipe.
If you are not able to find the McCormick Enchilada Seasoning then you can use 10oz Old El Paso Enchilada Sauce + 2 tablespoon of cream cheese.
Try to find the thinnest ones available at your local grocery store. Feel free to use homemade roti instead for a healthier option.
Yes, and I recommend it for quick meals! Freeze the burritos in a freezer-friendly zip bag for up to 3 months.
You bet! I like to use plastic containers to freeze the sauce. However, you can also use freezer-friendly zip bags and flat freeze them for optimal freezer space.
A Wet Burrito is a stuffed burrito that is topped with lots and lots of sauce. It is packed with flavors that are far from dry in texture.
Love Mexican Food? Try these recipes...
Wet Burrito Recipe (Saucy Burritos)
Fusion Burrito Sauce
- 24 oz traditional pasta sauce (Hunts or Ragu recommended)
- 24 oz water
- 1 teaspoon garam masala
- 1 tablespoon finely chopped/blended garlic
- 1 packet enchilada seasoning (McCormick Brand)
- red chili powder (optional)
- ¼ cup veggies (combination of bell pepper, carrot, and onions)
- 1 Avocado
- 3 tablespoon chopped cilantro
- ½ teaspoon garlic
- 1 teaspoon lime juice
- green chili (I use 1-2 thai peppers)
- 8 flour thin tortillas (can use roti as an alternative)
- 12 oz refried beans flavored with salt, freshly minced garlic, and freshly blended green chili peppers
- 4 oz shredded Mexican blend cheese
- ¼ onion, diced finely
- ¼ bell pepper, diced finely
- 4 green onion springs, chopped finely
- oil (for cooking)
Additional Layering Ingredients
- 8 tablespoon sour cream
- 8 tablespoon shredded mexican blend cheese
- 4 cups finely chopped baby spinach/lettuce
- 1 jalapeno, fresh and sliced thin
Fusion Burrito Sauce
- Saute vegetables in oil for 3-5 minutes.
- Add enchilada seasoning, garam masala, garlic, red chili powder, water, and pasta sauce.
- Simmer for 7-10 minutes on medium heat stirring occasionally.
- Heat tortilla on a stove top or microwave for 10 seconds each.
- Add your favorite ingredients and roll into burritos making sure the ends are tucked in. I added bell peppers, onions, beans, and cheese.
- Grill the burritos on a griddle pan using oil until they are brown.
- Blend avocado, cilantro, garlic, and green chili into a paste
- Add salt and lime juice
- Mix and serve
Burrito Layering + Assembly
- Place burrito on a plate and top it according to these layers...
- 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon cheese, a big ladle of sauce, and finally ¼ cup of salad mix to EACH burrito.
- Add fresh chili peppers on top for extra spice.
- Use Ragu Traditional Pasta Sauce or Hunt's Traditional Pasta Sauce. Using any other pasta sauce will alter the taste of this dish. Hence, why I choose not to use my favorite organic one.
- Top with green chilies and onions (both optional but recommended).