Are you ready for the best-ever Wet Burritos? Smothered burritos are made with ground beef and refried beans and wrapped in large tortillas. They’re topped with red sauce and melted Mexican mix cheese.

Serve this tasty authentic Mexican dish with your favorite toppings, such as guacamole or sour cream, lettuce, and onion, tomatoes, and tomato sauce. These are often requests from friends and family.

You can freeze leftovers if you cook for two. Reheat the leftovers by allowing them to cool completely before heating up your oven to 400°F. Bake for 15-20 minutes or until they are heated through.

Wet Burritos Recipe

Ingredients

• 1 lb ground beef

• 2 tsp minced garlic

• ½ cup chopped onion

• 1 tsp ground cumin

• ½ tsp salt

• ½ tsp black pepper

• 5 oz canned diced green chiles

• 15 oz refried beans

• 8 oz tomato sauce

• 10 oz enchilada sauce

• 15 oz chili (no beans)

• 6 large flour tortillas (10–12 inches)

• 3 cups Mexican blend shredded cheese

• 2 cups shredded lettuce (optional for topping or baking)

• Chopped green onions, for garnish

• Additional toppings: diced tomato, sour cream, more lettuce, etc.

Instructions

1. Prep & Preheat:
   Preheat oven to 400°F (200°C). Grease two 9×13-inch baking dishes.

2. Cook the Filling:
   In a large skillet over medium heat, cook the ground beef and onion until browned and onions are soft. Drain excess grease.
   Stir in garlic, cumin, salt, and pepper.
   Add green chiles and refried beans. Mix well and cook for a few minutes until heated through. Remove from heat.

3. Prepare the Sauce:
   In a saucepan, combine chili (no beans), tomato sauce, and enchilada sauce. Heat over medium until warmed through, then set aside.

4. Assemble the Burritos:
   Divide the beef-bean mixture into six equal portions.
   Lay out a tortilla, spoon a portion of filling in the center, and sprinkle with a bit of cheese and lettuce (if you like it baked in).
   Fold in the sides, then roll up tightly into a burrito.
   Place seam-side down in prepared baking dishes. Repeat with remaining tortillas and filling.

5. Smother & Bake:
   Pour the sauce evenly over the burritos, making sure each one is generously covered.
   Sprinkle the remaining cheese on top.

6. Bake:
   Bake in the preheated oven for 15–20 minutes, or until cheese is melted and everything is hot and bubbly.

7. Garnish & Serve:
   Top with green onions and any favorite toppings: shredded lettuce, tomatoes, sour cream, etc. Serve hot and enjoy!

Tip:
If you prefer crispier burritos, bake uncovered; for softer burritos, cover with foil.

Did this recipe make your mouth water? Pin the image below to your Pinterest board so you can find these cheesy smothered burritos anytime—and share them with fellow comfort food lovers!

You can also check out this amazing  California Burritos with Carne Asada Recipe!

What is a “wet burrito”?

•  A wet burrito has been smothered with red enchilada sauce and melted cheese and then covered. Also known as a smothered Burrito,
• This meal can be made completely to your liking. It’s an excellent choice for a family dinner. You can swap out the meats and rice for your favorite meat, beans, or vegetables. Also, you can use your favorite red or green enchilada recipe.
• An excellent option for leftovers! This is a great way to use leftover meat from a meal.
• Restaurant Quality: This meal is simple but delicious and filling. It also looks great, just like a meal at your favorite Tex-Mex restaurant.

The Best Wet Burritos Ever

Are you familiar with The Beltline Bar’s Famous Wet Burritos of Grand Rapids, Michigan, or The Grand Villa Dungeon’s Wet Burritos of Grandville, Michigan? If you are, you know their burritos are amazing! This recipe is even more delicious, and you can make it in your own kitchen.

Do you want something to accompany it? This Basque Burnt Cheesecake and this Crustless Creamy Cheesecake for Two are great options.

What’s the difference between an enchilada, a burrito, and a chimichanga?

What is a burrito, you ask?

Burritos are made with tortillas that have been filled with one or more ingredients. You can fill your burrito with any cheese, meat, sausage, egg,  all kinds of sauces, beans, or other veggies. You can usually eat one of these burritos per meal. They can be smothered with sauce or picked up and eaten independently.

What is an Enchilada?

Enchiladas are made with corn tortillas. They are wrapped in a filling, rolled up, and then wrapped again. These are usually served with chili sauce or enchilada sauce on a bed with cheese. These are small enough to fit on one dinner plate.

What is a chimichanga?

Chimichangas can be described as deep-fried burritos. To get a crisp outer shell, they can be lightly brushed with oil and baked in an oven. You start with a burrito-sized flour tortilla. The fillings can vary, but they are generally filled with the same fillings as burritos. Chimichangas come with cheese, sour cream and guacamole.

FAQS:

Can you freeze wet burritos?

After filling and rolling your burritos, wrap them in foil. Place in a bag or container that is freezer-safe. These can be frozen for up to 60 days, or more.

What about using a green enchilada?

You can use any enchilada condiment you like. A chicken filling is a great pairing for green sauce.

Which tortilla is best?

Large burrito-sized tortillas are best, measuring approximately 9-10 inches in diameter. Either buy ready-made or make your own. When you are short on time, one of my favorite options is to buy raw tortillas at the markets. These can then be prepared in your own kitchen.

Expert Tips

• Warm all your fillings before filling the wet burritos. This reduces the baking time and ensures that everything stays warm throughout the cooking process.
• I prefer using a baking dish rather than a cookie sheet. Enchilada sauces can get drippy, so use a baking dish to prevent any spills.

Notes

• You can freeze leftovers if you cook for two.
• Reheat by allowing it to cool completely, then heating your oven to 400°F. Bake for 15-20 minutes until the cake is heated through.

Today I’m going to show you how to make Nihari, one of the most popular Pakistani Beef stews; this recipe is quick and easy to make. It takes only one pot and requires less than 30 minutes to prepare. This recipe contains instructions for making tender beef shanks (or stews) on the stovetop and slow cooker.

A few Pakistani recipes can be used as-is. These recipes don’t require a side or other accompaniments except garnishes. Biryani is one example of such a dish. But, if I’m being honest, Nihari is my favorite one-dish meal. It’s full of strong spices and tender meat. The lemon sourness is a bonus. And the bright leafy cilantro. Nihari would be my last meal request.

Ingredients

Meat & Base

• 1½ lb (680 g) boneless beef shank, cut into 1½–2 in (4–5 cm) pieces (beef stew meat works in a pinch)

• 5 Tbsp neutral oil + 1 Tbsp ghee (or 6 Tbsp oil total)

• 1 large onion, thinly sliced

• 6 garlic cloves, crushed

• 2 in (5 cm) fresh ginger, crushed (plus more for garnish)

• 1¼ tsp fine sea salt, to start (you’ll adjust later)

• 6 cups (1.4 L) hot water (you’ll add more to thin, if needed)

Whole Spices

• 1 small star anise

• 1–2 bay leaves

• 1 in (2.5 cm) cinnamon stick

Ground Spices

• ½ tsp fennel seed powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp turmeric

• ¼–½ tsp cayenne or Kashmiri red chili (to taste)

• ¼ tsp black pepper

• ½ tsp paprika (optional, for color)

• 3 whole cloves, ground

• 3 green cardamom pods, seeds ground

• 1 Tbsp nihari masala (homemade or good store-bought) optional but classic

Thickener (Atta Slurry)

• 3 Tbsp (24–30 g) atta (durum whole-wheat flour)

Garnishes

• Crispy fried onions (birista)

• 1 in ginger, julienned

• ½ bunch cilantro, chopped

• 1–2 green chilies, sliced

• Lemon wedges

• ½–1 tsp garam masala, for finishing (optional)

Stovetop Method

1. Aromatics. Heat oil and ghee in a heavy pot or Dutch oven over medium. Add whole spices; toast 30–45 sec until fragrant. Add onion with a pinch of salt and cook 8–10 min, stirring, to deep golden.

2. Ginger & garlic. Add crushed garlic and ginger; sauté 30–45 sec (don’t brown).

3. Brown the beef. Add beef shank; cook 5–7 min, turning until lightly browned.

4. Spice bloom. Reduce heat to medium-low. Add salt and all ground spices (including nihari masala, if using). Stir 20–30 sec—just until the pot smells nutty and spicy (don’t scorch).

5. Build the gravy. Pour in 6 cups hot water. Scrape the bottom to release fond. Bring to a boil, then immediately drop to a gentle simmer. Cover slightly ajar and cook 3–4 hours, stirring now and then, until the beef is soft enough to press apart with a spoon. Top up with hot water as needed to keep the meat just submerged.

6. Make the slurry. Ladle 1 cup of hot nihari liquid into a bowl and cool it quickly with an ice cube or a few minutes on the counter (lukewarm is fine). Whisk in atta until smooth—a few tiny flecks are okay.

7. Thicken. Increase the pot to a lively simmer. Slowly drizzle in the slurry while stirring. Cook 30–45 min, partly covered, until the broth turns silky and coats a spoon. If it’s thicker than you like, whisk in a splash of boiling water to loosen.

8. Finish & adjust. Fish out the whole spices if you like. Taste and adjust salt and heat. A pinch of garam masala at the end adds warmth.

Serve hot with naan or sheermal, and plenty of crispy onions, ginger, cilantro, green chilies, and lemon.

Slow Cooker Method

1. Stovetop base. In a skillet: toast whole spices in oil/ghee; add onion and cook to deep golden; add ginger & garlic (30–45 sec); brown beef; stir in salt + ground spices (20–30 sec).

2. Transfer. Move everything to the slow cooker. Add 4 cups hot water (you’ll adjust later).

3. Cook. Low 8–10 hr or High 6–7 hr, until the beef is very tender.

4. Thicken. Stir atta into 1 cup cooled cooking liquid to make a smooth slurry. Stir it back in; cook 30–45 min more on High, until glossy and slightly thick. Thin with hot water if needed.

5. Finish & garnish as above.

Notes & Troubleshooting

• How thick should nihari be? Think velvety, ladleable gravy, not a paste. After slurry cooks out, it should ribbon off a spoon.

• Too salty? Add a splash of water and simmer a few minutes; balance with a squeeze of lemon at the table.

• Atta swaps: If you don’t have atta, use fine whole-wheat flour; cook the slurry at least 30 min to remove any raw taste.

• Make-ahead: Tastes even better the next day. Chill, lift any solidified fat, reheat gently, and adjust thickness with a splash of water.

Please show your support and share the image below on Pinterest if you like this Nihari Recipe!

Step-by-step recipe for Crispy Onion Bhaji, Indian Kanda Bhaji Recipe. Onion Bhaji is fried onion fritters. These crispy fritters are made mainly from onion and gram flour (besan).

This street food is very popular in Maharashtra. There are many ways to prepare them. Here is my mom’s recipe, which she has been making for many decades.

Kanda Bhaji is quick and easy to prepare. It takes less than 30 minutes. Bhaji is also known for making pakoras in North India and bajji (South India).

Indians love pakoras so we see many varieties of Pakoda. This recipe only uses two ingredients to make the batter. However, you can make onion fritters from different parts of India using a variety of recipes.

Some variations of Onion Bhaji

• North Indian Style: Classic Onion Pakoda
• Vengaya Bajji (South Indian style)
• Ulli Vada – Kerala style
• South Indian Crispy Onion Bhaji Fritters 

Rice flour, curry leaves and other ingredients are added to South Indian-style onion fritters. Some places in Mumbai offer green chillies, coriander leaves, or crushed coriander seed additions to their fritters.

Kanda Bhaji usually has a crisper texture than other types of onion pakoda. This is because the ratio of gram flour and onions is lower. Kanda Bhaji also goes by the name Khekda Bhaji due to its similarity to crabs.

Kanda Bhaji is crispy, but you will still get a soft, sweet taste from the onions. These fritters taste great even though they don’t have any spices. Sometimes, simple recipes bring out the best flavor.

Kanda Bhaji can be served as a teatime snack with hot masala chai. This snack can also be made at home.

Kanda Bhaji can be served with spicy green chutney, tomato ketchup, and a few fried green chilies.

Pin the image below if you like this Onion Bhaji Recipe!

How to make Onion Bhaji

1. Place 1 large onion in a bowl and slice it thinly. One cup should yield 1 cup of thinly-sliced onions.
2. To the sliced onions, add 1/2 cup of gram flour (besan).
3. You can add 1 teaspoon salt, or as much as you like. Although you can add less salt to these pakoras, they taste best when they are slightly salty. You can also add 2 teaspoons of coarsely ground coriander seeds to make a Mumbai-style version. In a mortar-pestle, crush the coriander seeds.
4. This mixture can be made with 1 teaspoon oil. This oil helps make these pakoras crispy and reduces oil absorption while you fry the bhajis.
5. Mix everything well with your hands. Allow the mixture to sit for at least 5-6 minutes to let the onion moisture evaporate. The mixture should not be too dry or moist. If the mixture appears too dry, add 1 to 2 teaspoons of flour/besan. Allow to cool for at least a few minutes.

Frying

6. For deep-frying, heat oil in a kadai (or a deep skillet).
7. Crispy bhaji is best fried in hot oil. A small test could be done by adding a little batter to the oil. Add a few spoonfuls of batter to the hot oil and see if it rises steadily. The bhajis should be fried on medium heat to ensure even frying.
8. Flip the bhajis once one side has been cooked to a light golden color. Fry a few kanda-bhajis at once.
9. Turn them a few more times and fry until they are crisp and golden.
10. Place the kanda-bhajis on a plate and remove with a spoon. In the same manner, fry the remaining onion bhajis.
11. Kanda Bhaji can be served hot with mint chutney, mint coriander or tomato ketchup. To fry the green chilies, cut them in half. To make sure they turn a golden brown, fry them in the same oil until they are cooked. Place them on absorbent napkins. Mix well with a pinch of salt.

Please rate this recipe if you have made it. For more inspiration on delicious cuisine, sign up for my email newsletter. You can also follow me on Pinterest.

Maharashtrian Kanda Bhaji | Onion Bhaji

Kanda Bhaji is a crisp, crunchy fritter made with onions and gram flour. Popular street food from Maharashtra.

Prep Time: 5 minutes

Cooking Time 20 minutes

Total Time: 25 minutes

Ingredients

• 1 thinly sliced onion
• ½ cup of flour (gram flour or chickpea flour)
• 1 tsp of oil for bhaji batter mix
• 1 tsp of salt
• Oil for deep-frying

Instructions

Making Onion bhaji batter

• Place the chopped onions in a bowl.
• To the sliced onions, add 1/2 cup besan (gram flour).
• Add 1 tsp of salt or as needed
• Next, add 1 tsp of oil. Although you can add less salt to these pakoras, they taste best when they are slightly salty.
• Mix the oil, besan and salt together with the onions using your fingers. Let the mixture rest for at least 5-6 minutes to let the onion moisture evaporate. You can add 1 to 2 teaspoons of flour to make the mixture more moist.

Frying Onion bhaji

• For deep frying, heat oil in a pan.
• Make sure the oil is hot for crispy bhajis.  A small test could be done by adding a little batter to the oil. If the oil rises quickly and smoothly, add a few spoonfuls of the batter. Otherwise, the kanda Bhajis won’t brown evenly.
• Flip the bhajis while they are frying. Use a slotted spoon to flip them. Fry a few bhajis at once.
• Toast them until they are golden brown and crisp.
• Place the onion bhaji on a slotted spoon.
• Continue to fry the onion bhaji in the same manner.
• Hot with spicy green chutney, fried green chilies or tomato ketchup

• On a medium flame, fry the kanda-bhajis. The bhajis can absorb too much oil and become soggy if the oil isn’t hot enough. They will brown quickly on the top if fried in hot oil, leaving the onions raw inside.
• As the onions have released their juices, there is no need for you to add water to the pakora batter.