Wet Burrito


So, as you may know, I moved to Australia from Canada in January.  When you relocate to a new country, it can be difficult to find immediate employment (especially when you’re on a working holiday visa! everyone just thinks you’re leaving).  But, bills must be paid!  So, I started my adventure off by working in this adorable little restaurant called Lefty’s, owned by an eccentric Canadian (coincidence), specializing in Mexican.  They have the most mouth watering burritos, and I’ve been craving them since I stopped working there.

This is my knock-off version.

(Also, if the difference between burritos, enchiladas, empanadas and chimichangas eludes you, click here.)



  • 2 tbsp olive oil
  • 1 package ground beef
  • 1 tsp paprika
  • 1 red chilli, finely chopped, I include the seeds
  • 1 small white onion, chopped
  • 2 cloves garlic, finely chopped
  • salt & pepper to taste
  • 1 can refried beans
  • 2 cups shredded lettuce
  • 1 bunch cilantro
  • 4 tortilla shells
  • 1 375g bottle enchilada sauce
  • 2 tomatoes, diced
  • 1 cup shredded cheddar cheese
  • hot sauce (the amount you use depends entirely on your appetite for heat)
  • sour cream


Heat 1 tbsp oil in a large frying pan over medium heat.  Add onions and garlic, simmer until fragrant and transparent.  Crumble in ground beef.  Cook until brown, add chili, paprika, and salt & pepper to taste. Stir in can of refried beans.  Heat throughout, and cook for an additional couple of minutes.

Lay out your tortillas.  Put your beef/bean mixture in (about a ladle-full.  You’re smart, you’ll figure out how much is the right amount).  Put about two tablespoons of salsa on each one, with a sprinkling of cilantro, a dash of hot sauce, and then your grated cheddar.  Both of these depend on how much you like each ingredient.  I LOVE all three, so I loaded it all on.  Fold (to learn the easiest way to roll a burrito, click here).

In a small saucepan, heat your enchilada sauce over medium heat.

Back to your original frying pan.  Add the remaining olive oil.  Heat on medium.  Add your burrito.  If you rolled this guy properly, he shouldn’t leak.  If this sounds too scary, turn your oven on to 350F/176C, and pop them in in a casserole dish for about 10 minutes.

Plating your wet burrito:

Burrito, enchilada sauce, cheese, fresh diced tomato, dollop of sour cream, lettuce (I do this so it’s healthy…).

Suggested wine pairing:  Beer.  Corona.  Make a night of it.



2 thoughts on “Wet Burrito

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