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Tex-Mex Wet Burrito (Burrito Mojado)

A Wet Burrito (or, Burrito Mojado) is a Tex-Mex favorite. It's simply a burrito that has been drowned in Tex-Mex Chili Gravy and melted cheese.
4.82 from 11 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Tex-Mex
Servings 6 burritos


  • 6 tortillas - large burrito size

Ground Meat Filling

Other Fillings

  • 1/2 15 oz. can black beans - well drained
  • 1 cup Mexican red rice - or substitute steamed white rice
  • 12 oz. Oaxaca or Monterrey Jack cheese - shredded, reserve 1/2 for topping



  • Make the chili gravy according to the recipe linked in the post, or heat up the canned or packaged chili gravy according to the instructions on the package (I highly recommend making it yourself). Be sure that your chili gravy is piping hot when you pour it over your burrito so that the cheese melts when you add it to the top.

Burrito Filling

  • Cook the rice. Either make Mexican red rice (you can get the recipe by clicking the link in the post), or make white rice according to the directions on the package.
  • Preheat a pan on medium-high, then add the oil and the diced onions. Saute until translucent. About 5 minutes. Scoop the onions out into a bowl, then add the ground beef by smashing it into the pan like a hamburger patty. Let sear for a couple of minutes, then flip and sear the other side for another couple of minutes. Add the onions back in, then break up the beef with a spatula. Pour off any excess oil, then add in the seasonings. Cook until the beef is no longer pink, mixing the seasonings in so that they are evenly distributed.
  • Heat the beans in a saucepan or in a covered bowl in the microwave. Drain well through a colander or sieve.

Assembling Your Burritos

  • Lay a tortilla out flat on your workspace. Put 1/2 cup of beef, 1/4 cup of black beans, and 1/4 cup of rice in the center. Top with about 1/4 cup of shredded cheese. Fold the bottom of the tortilla upwards, just over the ingredients, then fold the sides to the center. Using your fingers to hold the ingredients in, roll the tortilla up so that the burrito is seam side down and all of the ingredients are fully enclosed. Set aside. Finish rolling the rest of the burritos.
  • Preheat a pan over medium-high heat and add a tablespoon of oil. Add 1 or 2 burritos, seam side down and cook until the tortilla is starting to brown, then flip and repeat on the other side.
  • Place a burrito in the center of a plate, then pour the piping hot chili gravy over the top (it needs to be piping hot to melt the cheese). Add cheese to the top. Serve with pico de gallo, sour cream, and guacamole. Adding some of the leftover Mexican red rice as a side gets bonus points.


It's not optimal, but if your chili gravy wasn't hot enough when you added the cheese to the top of your burrito, and the cheese doesn't melt, you can microwave it for a minute, or put it in the oven at 350 degrees for about 5 minutes.
Tried this recipe?Let us know how it was!