Very filling, and great for freezing. Layer into an oven-safe, freezer-proof dish and pop into your freezer (I placed a small pan of them into a freezer bag and that worked fine). Make sure to thaw before baking, otherwise it'll take much too long to heat through. I like to throw some foil on top for most of the baking process and then take it off for the last few minutes.

Still searching for what to cook ?

Name: Wet Burrito
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 pound Ground beef; 1 small Onion diced; 2+ cloves Garlic minced; 1 teaspoon Cumin; 1/4 teaspoon Salt; 1/4 teaspoon Pepper; 3/4 teaspoon Oregano; 16 ounces Refried beans; 4.5 ounces Green chiles diced; 1 can Rotel tomatoes; Cilantro; 20 ounces Enchilada sauce; 15 ounces Chili (no beans); 6 Flour tortillas warmed; 2 cups Mexican Cheese shredded; 2 cups Chicken or vegetable broth; 1 cup Rice rinsed; 1 cup Lentils; 1 tablespoon Smoked paprika; 1 teaspoon Fennel seeds; 1 teaspoon Onion powder; 1/2 teaspoon Garlic powder; 1/2 teaspoon Pepper; 1/2 teaspoon Salt; 1/2 tablespoon Apple cider vinegar; 2 cups Lettuce shredded; 1 cup Tomatoes diced; 1/2 cup Green onions chopped

Find the most delicious recipes here

INGREDIENTS

Burrito
1 pound Ground beef
1 small Onion ; diced
2+ cloves Garlic ; minced
1 teaspoon Cumin
1/4 teaspoon Salt
1/4 teaspoon Pepper
3/4 teaspoon Oregano
16 ounces Refried beans
4.5 ounces Green chiles ; diced
1 can Rotel tomatoes
Cilantro
20 ounces Enchilada sauce
15 ounces Chili (no beans)
6 Flour tortillas ; warmed
2 cups Mexican Cheese ; shredded
Lentil Rice
2 cups Chicken or vegetable broth
1 cup Rice ; rinsed
1 cup Lentils
1 tablespoon Smoked paprika
1 teaspoon Fennel seeds
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/2 tablespoon Apple cider vinegar
Toppings
2 cups Lettuce ; shredded
1 cup Tomatoes ; diced
1/2 cup Green onions ; chopped

Servings

INSTRUCTIONS

1. Starting with the lentil rice, in the Instant Pot, place all ingredients except the vinegar and give them a stir. Lock the lid and place the vent in the “Sealing” position.

2. Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 16 minutes. While the rice and lentils are cooking, feel free to move onto step five to begin cooking the ground beef.

3. Wait for natural release: After the pot beeps, use the Natural Release method and wait another 16 minutes to let the pot cool down naturally (we set a timer so we don’t forget!). Then vent any remaining steam before opening.

4. Open the lid and stir in the apple cider vinegar. Taste and add additional salt as necessary.

5. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and put aside.

6. Turn down the heat to medium, add onion, and cook until translucent. Add garlic, cumin, salt, pepper, and oregano.

7. Add the meat back in.

8. Stir in the refried beans, green chiles, and Rotel tomatoes until well blended. Turn up the heat if needed.

9. Mix in the rice and lentils. Stir until well incorporated.

10. Move the pan to a cool area and add the cilantro.

11. In a saucepan, combine two 10 oz cans of enchilada sauce with a 15 oz can of chili without beans. Mix well and cook over medium heat. Turn off heat and keep warm.

12. Place a small amount of the sauce in a 9x13 pan (you may need more than one pan).

13. Fill a warm tortilla with the beef and rice mixture, and roll it closed.

14. Place burritos one by one into pan, then cover them with the remainder of the sauce and cheese.

15. Bake in a 350 degree oven for 10-15 minutes, or until heated through and cheese is melted.

16. Top with lettuce, tomato, and green onions (or other toppings as desired).

NOTES

Alert editor

Wet Burrito

Burrito
1 pound Ground beef
1 small Onion diced
2+ cloves Garlic minced
1 teaspoon Cumin
1/4 teaspoon Salt
1/4 teaspoon Pepper
3/4 teaspoon Oregano
16 ounces Refried beans
4.5 ounces Green chiles diced
1 can Rotel tomatoes
 Cilantro
20 ounces Enchilada sauce
15 ounces Chili (no beans)
6 Flour tortillas warmed
2 cups Mexican Cheese shredded
 Lentil Rice
2 cups Chicken or vegetable broth
1 cup Rice rinsed
1 cup Lentils
1 tablespoon Smoked paprika
1 teaspoon Fennel seeds
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/2 tablespoon Apple cider vinegar
 Toppings
2 cups Lettuce shredded
1 cup Tomatoes diced
1/2 cup Green onions chopped

1. Starting with the lentil rice, in the Instant Pot, place all ingredients except the vinegar and give them a stir. Lock the lid and place the vent in the “Sealing” position.
2. Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 16 minutes. While the rice and lentils are cooking, feel free to move onto step five to begin cooking the ground beef.
3. Wait for natural release: After the pot beeps, use the Natural Release method and wait another 16 minutes to let the pot cool down naturally (we set a timer so we don’t forget!). Then vent any remaining steam before opening.
4. Open the lid and stir in the apple cider vinegar. Taste and add additional salt as necessary.

5. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and put aside.
6. Turn down the heat to medium, add onion, and cook until translucent. Add garlic, cumin, salt, pepper, and oregano.
7. Add the meat back in.
8. Stir in the refried beans, green chiles, and Rotel tomatoes until well blended. Turn up the heat if needed.
9. Mix in the rice and lentils. Stir until well incorporated.
10. Move the pan to a cool area and add the cilantro.
11. In a saucepan, combine two 10 oz cans of enchilada sauce with a 15 oz can of chili without beans. Mix well and cook over medium heat. Turn off heat and keep warm.
12. Place a small amount of the sauce in a 9x13 pan (you may need more than one pan).
13. Fill a warm tortilla with the beef and rice mixture, and roll it closed.
14. Place burritos one by one into pan, then cover them with the remainder of the sauce and cheese.
15. Bake in a 350 degree oven for 10-15 minutes, or until heated through and cheese is melted.

16. Top with lettuce, tomato, and green onions (or other toppings as desired).

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (5632g)
Recipe Makes: Servings

Calories: 8863
Calories from Fat: 2652 (30%)

Amt Per Serving		% DV

	Total Fat 294.6g	393 %
	Saturated Fat 116.5g	582 %
	Monounsaturated Fat 122.4g
	Polyunsanturated Fat 33.7g
Cholesterol 585.6mg		180 %
Sodium 20332.3mg		701 %
Potassium 9043.5mg		238 %
Total Carbohydrate 1192.6g		351 %
	Dietary Fiber 108.1g	432 %
	Sugars, other 1084.5g
Protein 351.5g		502 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 8863

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe