My Bean and Veggie Wet Burrito Recipe

Name: My Bean and Veggie Wet Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large flour tortillas; 1 (16 ounce) can refried beans (I use the taco bell); 1 (10 1/4 ounce) can beef gravy; 1 (10 ounce) can enchilada sauce (I use medium old el paso for spice); 1 (14 1/2 ounce) canpetite diced tomatoes (or can use fresh); 1 avocado, diced; shredded lettuce, to your liking; 16 ounces shredded cheddar cheese; 1 medium vidalia onion, diced; sour cream (optional)

Servings: persons

1
Mix beef gravy and enchilada sauce together.
2
Microwave beans for about 1 min until softened.
3
Microwave each tortilla for about 25 seconds.
4
Spread bean mixture in equal amounts down the center of each tortilla, then onions, tomatoes, avacado's & lettuce.
5
Roll each, with the seam side down.
6
Ladel equal amounts of beef gravy, enchilada sauce mixture over each burrito, then top each with 4 ounces of shredded cheddar cheese.
7
Microwave for about 2 min 30 seconds or until cheese is melted.
8
Top each with sour cream.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large flour tortillas, 1 (16 ounce) can refried beans (I use the taco bell), 1 (10 1/4 ounce) can beef gravy, 1 (10 ounce) can enchilada sauce (I use medium old el paso for spice), and more.

Yes, My Bean and Veggie Wet Burrito falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Bean and Veggie Wet Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions