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These burritos can be made in under half an hour. But what makes a wet burrito? It’s really just a burrito in an easy enchilada sauce. In our house, burritos are a staple and the sauce takes it to a whole new level of awesome. This is ultimate comfort food! Like turning a burrito into a pasta shell that soaks up a delicious sauce.

Quick and Easy Wet Burritos [Vegan]

Ingredients

Sauce:
  • 3 tablespoons tomato paste
  • 1 1/2 cup vegetable broth
  • 1/2 cup salsa (I like using pureed red salsas with pureed onions, garlic and cilantro already in it)
  • 2 tablespoons adobo seasoning (or equal proportions of onion, garlic, cumin, & Mexican oregano powders)
  • Salt and pepper to taste
  • 1 teaspoon cornstarch (or flour, tapioca starch, etc.)

Optional Additions:

  • Chili powder or cayenne pepper to taste (if you like things spicy)
  • 1 small pureed zucchini*

Burrito Fillings:

  • 2 cans of refried pinto beans (or homemade if you have the time!)
  • 3 tablespoons canned pureed pumpkin or sweet potato – optional, but I always add a veggie to every recipe I make!
  • 6 tortillas

Toppings:

Preparation

  1. Preheat oven to 350°F
  2. Combine sauce ingredients on stove top, bring to a boil and simmer
  3. Taste for desired spice level. If you prefer spicier, add ground chili or cayenne peppers. If it's too spicy, add a little more veggie broth to bring the spice down a notch
  4. While the sauce is simmering, combine pinto beans with desired veggies, and stir.
  5. Fold the filling inside the burritos.
  6. Pour Sauce on the bottom of a 9x13-inch glass pan
  7. Fill the pan with the burritos and covert them in sauce (spoon over any tortillas that get missed or the tortilla with be crispy instead of soft).
  8. Top with cheese and bake for about 20 minutes or until the cheese is browned.


About The Author

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Michaell Johnson

See My Recipes

Nutrient-rich desserts with hidden healthy ingredients.

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.

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