4-for-20: Wet Burritos

It is a tradition in my house that started when I was young; my mother always would make this dish and it was so filling. It wasn’t until I went out to California that I found out that wet burritos were more of a regional cuisine.

In California, I learned about many flavors and new ways to improve on my mom’s recipe. Wet burritos are easy to make and can be prepared for a very reasonable price. I made dinner for eight with this recipe for less than $20.

It is my hope you will take this basic recipe and make it your own with your own twist.

4-for-20 Season 2 Episode 4


Package of flour burrito shells

Package of shredded lettuce

1/2 cup of fresh cilantro

Fresh Pico de gallo

16 oz jar of salsa

8 oz of red enchilada sauce

One can of cream of mushroom soup

One can of black beans

One burrito-seasoning packet

1 pound bag of white rice; cooked off

1 pound of ground turkey

One can of vegetarian refried beans

32 oz of shredded cheese

Directions for meat and vegetarian burritos: 

Preheat oven to 350 degrees.

First, cook off the ground turkey and drain it. Add the refried beans and set aside.

Next, cook off the bag of white rice and set aside. Take half of the pan of cooked white rice and place in a bowl. Add the can of black beans, some Pico de Gallo, half of your cilantro and two tablespoons of salsa. Mix well.

Mix the sauce and soup and heat on the stove until hot. Once it is hot, set aside the mixture to keep warm. Take the remaining rice and half of the jar of salsa and mix in pan. Set aside and keep warm to create a side dish later.


Take a burrito shell and add some of the bean mixture, lettuce and little cheese.

Roll and fold ends and place in a baking pan. Continue until you have made four vegetarian burritos.

Next, prepare the meat burritos by adding some meat mixture in a burrito shell with lettuce, Pico, cheese and cilantro.

Roll and fold ends and place in a pan until you have made four of them.

Next, top each set of burritos with warm sauce and the remaining cheese.

Put burritos in the oven and bake for 20 minutes, or until bubbly. Serve immediately with salsa rice.