Burrito Mojado de Carnitas (Wet Burrito with Red Sauce)
A big burrito of pork, beans and rice smothered in red enchilada sauce and melted cheese.
Made with Red enchilada sauce and Flour tortillas and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £4.38 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Warm the beans in a pan for 5 minutes with a splash of water, lightly mashing them. Reheat the rice until steaming hot all the way through.
5 min - 2
Crisp the carnitas (see the base recipe) in a dry pan for 3 to 4 minutes until steaming hot all the way through.
3 min 30 s - 3
Warm each flour tortilla (see the base recipe) for 20 seconds a side to soften.
- 4
Fill each with beans, rice and carnitas, fold in the sides and roll tightly.
- 5
Pour a third of the red enchilada sauce (see the base recipe) into a baking dish. Lay the burritos in, seam side down, and pour the rest of the sauce over.
- 6
Sprinkle with the cheese and bake for 15 minutes, until the sauce bubbles and the cheese is melted. Top with spring onion, avocado and soured cream.
15 min
Tips
- Fill burritos with warm ingredients so they heat evenly in the oven.
- Do not overfill. About a cup of filling per burrito rolls and holds well.
- Serve immediately with a knife and fork. A wet burrito is a plated, not a hand-held, meal.
Storing and freezing
Cool and refrigerate within 2 hours. Keeps for up to 3 days. Reheat covered in the oven until steaming hot all the way through. Reheat rice only once.
Questions
What is a wet burrito?
A burrito served smothered in enchilada sauce and cheese, then baked or grilled. It is popular in Mexican American restaurants.
Can I make it gluten free?
Only with gluten free flour tortillas. The sauce base recipe is gluten free.
Can I prepare it ahead?
Assemble and cover with sauce up to 12 hours ahead and bake when needed, adding 5 minutes.
More made with red enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.