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Smothered Wet Bean Burrito

Smothered Wet Bean Burrito (Enchilada Style)

Some burritos you pick up and eat with your hands. This one? You're grabbing a fork, and I'm not sorry about it. The smothered wet bean burrito, enchilada style, drowns a cheesy, saucy burrito in warm enchilada sauce and melted cheese, and it's the kind of comfort food that makes a random Tuesday feel like a whole event.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Course: DINNER, Gluten-free, healthy dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe makes 5 loaded burritos which works great for a family dinner or a small get-together where everyone wants a hearty, saucy plate.
  • 1 pound plant-based ground "beef"
  • 1 packet taco seasoning
  • 5 burrito-sized tortillas
  • 1½ cups cooked rice Spanish rice, cilantro-lime rice, or plain white rice all work
  • 1 15-ounce can vegan refried beans
  • 2 cups shredded vegan cheddar-style shreds divided
  • 1 tablespoon vegan butter
  • 2 tablespoons all-purpose flour
  • ½ cup low-sodium vegetable broth
  • 28- ounce can enchilada sauce check the label most are vegan, but a few sneak in animal fats
  • 1 teaspoon chili powder

Equipment

  • Nothing complicated here, just standard kitchen gear:
  • A large skillet for cooking the plant-based ground "beef"
  • A saucepan for making the enchilada sauce
  • A whisk to keep that sauce smooth and lump-free
  • A 13x9-inch baking dish for assembling and baking the burritos
  • Nonstick cooking spray to keep everything from sticking
  • That's the full list. If your kitchen already has these basics, you're set to make this recipe tonight.

Method
 

  1. Step 1- Preheat the Oven
  2. Preheat your oven to 350ºF. Getting this going first means your oven's ready the second your burritos are assembled, so you're not standing around waiting.
  3. Step 2- Cook the Plant-Based "Beef"
  4. Heat a large skillet over medium-high heat. Add the plant-based ground "beef," break it up with your spatula, and cook for 5 to 7 minutes until fully browned. Stir in the taco seasoning along with the amount of water listed on the packet directions.
  5. Step 3- Make the Enchilada Sauce
  6. In a saucepan, melt the vegan butter over medium heat. Once melted, whisk in the flour and cook for about a minute to get rid of that raw flour taste. Slowly whisk in the vegetable broth and enchilada sauce, then stir in the chili powder and bring everything to a simmer until it thickens slightly.
  7. Step 4- Assemble the Burritos
  8. Lay out your tortillas and fill each one with refried beans, rice, the plant-based beef mixture, and about 1½ cups of the vegan cheddar shreds total (split across all 5 burritos). Fold the sides over the filling and roll tightly, just like wrapping a regular burrito, except this one's about to get a lot messier in the best way.
  9. Step 5- Bake It Smothered
  10. Spray a 13x9-inch baking dish with nonstick spray, then place the burritos seam side down inside. Pour the enchilada sauce evenly over the top, making sure every burrito gets fully covered, and sprinkle the remaining vegan cheese on top.
  11. Step 6- Finish in the Oven
  12. Bake for 20 minutes, until the cheese is fully melted and the sauce is bubbling around the edges. Pull it out, let it cool for a couple minutes (patience, I know), and serve straight from the dish.

Notes

Nutrition Breakdown

Here's roughly what you're getting per burrito, based on the ingredients above:
  • Calories- 470kcal
  • Carbohydrates- 50g
  • Protein- 20g
  • Fat- 19g
  • Saturated Fat- 6g
  • Fiber- 8g
  • Sodium- 1650mg