For the Salsa Verde:
- 1 cup salsa verde (store-bought or homemade)
- 1 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and black pepper, to taste
Directions
Preparing the Filling
- Cook the Meat: In a large skillet over medium heat, cook the ground beef or chicken until browned. Break it up with a spoon as it cooks. Drain any excess fat.
- Sauté the Aromatics: Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Combine the Ingredients: Stir in the cooked rice, black beans, and corn. Cook for another 2-3 minutes until everything is heated through and well combined. Season with salt and black pepper to taste.
- Prepare the Cheese: In a small bowl, mix the shredded cheddar cheese and Monterey Jack cheese. Set aside.
Assembling the Burritos
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Fill the Tortillas: Lay out the flour tortillas on a flat surface. Evenly distribute the meat and rice mixture among the tortillas, placing it in the center of each. Sprinkle with a portion of the cheese mixture.
- Roll the Burritos: Fold in the sides of each tortilla and then roll it up from the bottom to enclose the filling. Place the rolled burritos seam-side down in the prepared baking dish.
Preparing the Salsa Verde Sauce
- Mix the Sauce: In a medium bowl, combine the salsa verde, sour cream or Greek yogurt, lime juice, and cumin. Stir until well mixed. Season with salt and black pepper to taste.
- Pour the Sauce: Pour the salsa verde mixture evenly over the burritos in the baking dish.
Baking the Burritos
- Bake: Bake in the preheated oven for 20-25 minutes, or until the burritos are heated through and the sauce is bubbly.
- Serve: Let the burritos cool for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, or sliced jalapeños if desired.
Kitchen Equipment Needed
- Large skillet
- 9×13-inch baking dish
- Medium bowl
- Measuring cups and spoons
- Spoon or spatula
- Knife and cutting board
Tips and Shortcuts
- Make-Ahead: Prepare the burritos and assemble them in the baking dish up to a day in advance. Cover and refrigerate until ready to bake.
- Homemade Salsa Verde: If using homemade salsa verde, you can blend roasted green chilies, tomatillos, garlic, and cilantro for a fresh and vibrant sauce.
- Cheese Options: Experiment with different cheese blends or add some crumbled queso fresco for extra flavor.
Variations
- Vegetarian Version: Substitute the meat with additional beans, tofu, or a mix of sautéed vegetables for a vegetarian option.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling or sauce for extra heat.
- Enchilada Style: For a different twist, add a layer of enchilada sauce before adding the salsa verde.
How to Store Leftovers
Store any leftover Verde Wet Burritos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. For longer storage, you can freeze the burritos for up to 3 months. Thaw in the refrigerator overnight before reheating.
Food and Drink Pairings
Verde Wet Burritos pair well with a variety of sides. Serve with a crisp green salad, Mexican rice, or some seasoned tortilla chips. For drinks, consider a cold beer, a margarita, or a refreshing agua fresca to complement the flavors.
