A fusion wet burritos recipe!
This wet burritos recipe was the first Mexican and Indian Burrito I ever ate and practically the only one I enjoy. With flavors of India, Mexico, and Italy it’s probably the only fusion thing I make. Homemade sauce is topped on a flour tortilla vegetarian burrito along with sour cream, guacamole, cheese, and shredded lettuce. What’s. Not. To. Love?
The name says it all, “saucy” burritos. It is made with an extreme fusion burrito sauce which consists of Italian pasta sauce, Mexican seasoning, and Indian spices. Confused about where the dish originates? Yah me too. However, the ingredients help make the recipe what it is. If you ask a Gujarati person for a wet burritos recipe, then this what they will show you. A recipe I learned how to make from my late-aunt at a very young age, and I am happy I did because not only has it made my belly happy but it gives me joy to share it with you.
Fusion (Saucy) Burritos
What are Wet Burritos?
A Wet Burrito is one that is smothered in a red sauce with additional toppings and is extra saucy! It is packed with flavors that are far from dry in texture. The type of enchilada sauce used in the recipe is what makes it so tasty with the addition of a burrito packed with beans, vegetables, and/or meat.
I, for one, do not like to make many fusion dishes (sorry folks). I just prefer pasta to remain Italian, roti to remain Indian, and enchiladas to remain Mexican. However, this dish is a major exemption to that rule of mine.
- Hunt’s or Ragu Traditional Pasta Sauce (buy it by the bulk from Costco or Sams Club)
- McCormicks Enchilada Seasoning (buy it by the bulk!)
- Garam Masala
- Fresh Garlic
- Bell Peppers
- Red Chili Powder
- Cumin Powder (optional)
How to make my wet burritos sauce
Start by heating some oil in a sauce pan and cooking the vegetables. Next add the fresh minced garlic enchilada seasoning, red chili powder, and garam masala. Pour in the pasta sauce and simmer for about 10 minutes. I am going to be very honest here and let you know that using any other kind of pasta sauce is going to alter the taste of this dish.
Step by Step Wet Burrito Sauce Instructions
Step by Step Burrito Layering Instructions
- Stuff the burrito with your favorites such as beans, vegetables, cheese, and/or meats.
- Next grill the burritos so they are browned on the outside and warm on the inside. Alternatively, these burritos can be air fried verse pan grilled.
- Finally, layer the grilled burrito according to the pictures below.
NOTE: Main Picture was used for photography purposes. It is not the same as the layering I recommend. Please try it this way for optimal flavor.
If that process photoshoot does not make you want to grab a spoon or lick your screen, then we definitely have different taste buds. I can’t stress how delicious and comforting my aunt’s recipe is. With specific ingredients like Hunt’s or Ragu Traditional Pasta Sauce, McCormick Enchilada Seasoning, and garam masala you will be in flavor heaven. Love Mexican Food? Give these Indian Mexican Recipes a try… Cheeseburger Macaroni or Mexican Mac and Cheese
Fusion Saucy and Wet Burritos Recipe
Saucy Burrito (Fusion)
Fusion Burrito Sauce
- 24 oz traditional pasta sauce
- 24 oz water
- 1 tsp garam masala
- 1 tbsp finely chopped/blended garlic
- 1 packet enchilada seasoning (McCormick Brand)
- red chili powder (optional)
- ¼ cup veggies (bell pepper, carrot, and onions)
- 1 Avocado
- 3 tbsp chopped cilantro
- ½ tsp garlic
- 1 tsp lime juice
- green chili
- 8 flour tortillas
- 12 oz refried beans flavored with garlic and green chili
- 4 oz shredded mexican blend cheese
- ¼ onion, chopped finely
- ¼ bell pepper, chipped finely
- 4 green onion springs, chopped finely
- 8 tbsp sour cream
- 8 tbsp shredded mexican blend cheese
- 4 cups finely chopped baby spinach/lettuce
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.
- 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 tbsp guacamole, 1 tbsp sour cream, 1 tbsp cheese, a big ladle of sauce, and finally ¼ cup of salad mix to EACH burrito.
- 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)
- Mix all of the toppings together and enjoy mixture with every bite of your burrito
If you are not able to find the McCormick Enchilada Seasoning then you can use 10oz oz Old El Paso Enchilada Sauce + 2 Tbsp 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! Make this meal for a large gathering or quick meals any day of the week. Freeze the burritos in a freezer friendly zip bag.
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.