For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 cups chicken or vegetable broth
- 1 can (8 ounces) tomato sauce
- Salt and black pepper, to taste
For Topping (Optional):
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
1. Prepare the Filling:
a. In a skillet over medium heat, cook the ground beef or shredded chicken until browned.
b. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
c. Stir in the black beans, cooked rice, and shredded cheese. Mix well until the cheese is melted.
2. Assemble the Burritos:
a. Spoon the filling into the center of each flour tortilla. Fold in the sides and roll up the burritos.
b. Place the burritos seam side down in a baking dish.
3. Make the Enchilada Sauce:
a. In a saucepan, heat the vegetable oil over medium heat.
b. Stir in the flour, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Cook for 1-2 minutes to create a roux.
c. Gradually whisk in the chicken or vegetable broth and tomato sauce. Bring the mixture to a simmer and cook until the sauce thickens. Season with salt and black pepper to taste.
4. Pour Sauce Over Burritos:
a. Pour the enchilada sauce over the assembled burritos in the baking dish.
a. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the burritos are heated through and the sauce is bubbly.
a. Remove from the oven and let it cool slightly. Serve the wet burritos with your favorite toppings such as sour cream, sliced green onions, chopped cilantro, and salsa.
These wet burritos are a comforting and flavorful dish that’s sure to be a hit at your dinner table. Enjoy!