Make the ultimate Smothered Wet Burritos with slow cooker shredded beef, black beans, cheese, and red enchilada sauce! These wet burritos are super easy to make and packed with enchilada flavor in every bite.
Beef and bean burritos come in all varieties, but this wet burrito version is our family’s favorite! It starts with making homemade shredded beef in the crockpot, then baking the burritos with enchilada sauce to make them moist and flavorful.
The original inspiration for these Smothered Wet Burritos comes fromChef in Training, but we’ve switched it up to use black beans, more enchilada sauce, and plenty of filling. One burrito is plenty to fill you up, no sides necessary!
🏅 Why this recipe is great
- Slow cooker shredded beef = easy and mostly hands-free! Just pop it in the slow cooker, walk away, and come back to assemble later.
- Smothered burritos (or wet burritos - they go by both names!) are extra moist and have tons of flavor thanks to being covered in enchilada sauce.
- They’re filling and hearty, so no one ever leaves the dinner table hungry.
🧀 Ingredients
Chuck roast: Choose a boneless beef chuck roast that has a good marbling of white fat throughout the meat. This will make it juicy and flavorful.
Enchilada sauce: We like red Rosarita sauce (not sponsored - just true fans!) You need 28-30 ounces total, depending on which brand or size of can you find.
Beef bouillon: You can use powdered or cubed bouillon.
Tortillas: These are pretty large burritos, so be sure to buy burrito-size tortillas. Ours are about 10 inches across.
Black beans: I use canned beans, but you can also make them from scratch with dry beans.
Colby cheese: Feel free to substitute with cheddar, pepper jack, or jack cheese.
🔪 How to make smothered wet burritos
- Make the slow cooker shredded beef: Place the chuck roast, 8-10 ounces of enchilada sauce (reserving 20 ounces for later), and bouillon cube in the slow cooker. Cook on LOW for 8 hours, or until the meat easily shreds.
- Shred beef: Once the beef is ready, pull it out onto a cutting board and shred it into pieces using two forks. At this point you can freeze the meat for later, or you can make it into burritos for dinner.
- Prep pan: Preheat the oven to 350 degrees. Then line a 9x13 pan with foil and spray with non-stick spray.
- Assemble burritos: Warm your tortillas in the microwave, then assemble each burrito with ½ cup of black beans, ½ cup of shredded beef, ½ cup of cheese, and 2 tablespoon of enchilada sauce. Wrap the burritos tightly and set them seam-side down in the prepared pan.
- Top: Pour the remaining enchilada sauce on the burritos and sprinkle with leftover cheese.
- Bake: Cover the pan with foil, then bake for 30 minutes. Serve hot from the pan and enjoy!
👨👩👧👦 For a crowd
This recipe makes 6 large burritos, but you can easily make more to serve to a large group. Make sure to use a large slow cooker when doubling the recipe, or two small ones. You will also need to bake the burritos in two 9x13 pans, since only 6 will fit to a pan.
👨🏼🍳 Tips & Tricks
- Make sure to warm your tortillas before wrapping the burritos to prevent them from breaking. I love using this tortilla warmer in the microwave, but you can also wrap them in damp paper towels.
- The enchilada sauce makes or breaks smothered wet burritos, so use your favorite! Ours is Rosarita red sauce (this isn’t sponsored, we really do love it).
🙋 Questions and Answers
A wet burrito is just like any other burrito, but smothered in enchilada sauce. They are large and filled with beef, beans and cheese, whereas enchiladas are smaller and usually only filled with meat and cheese.
Yes, that’s a great way to prep these burritos ahead. Once the meat is cooked and shredded, allow it to cool. Then store in a zipper bag or sealed container and freeze for up to 3 months. Thaw at room temperature or in the fridge overnight, then assemble the burritos as directed.
I assemble my burritos with meat, beans, cheese, and enchilada sauce. You could also add rice, fajita style veggies, or change the beans to pinto beans. You can be pretty flexible, just be careful not to overfill the tortillas or they will break open.
📖 More easy dinner ideas
- Cast Iron Skillet Chicken Fajitas - These are restaurant-quality and have the most amazing flavor!
- Rotisserie Chicken Tacos with easy tinga sauce - Such a fast and easy dinner, but still super flavorful and filling.
- Fall Apart Roast in Crock Pot - This is genuinely the easiest way to make a tender, succulent pot roast with its own gravy.
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
Smothered Wet Burritos with Slow Cooker Shredded Beef
Ingredients
Slow Cooker Shredded Beef
- 2.5 pounds chuck roast trimmed (You can use larger, but there may be leftovers)
- 8-10 ounces red enchilada sauce (leave 20 ounces for assembly later)
- 1 teaspoon beef bouillon or 1 cube
Smothered Wet Burritos
- 6 burrito-size tortillas Mine are 10 inches across
- 2 15 ounce cans black beans
- 4½ cups colby cheese shredded
- 20 ounces red enchilada sauce
Instructions
Slow Cooker Shredded Beef
- Place the chuck roast, 8-10 ounces of enchilada sauce (reserving 20 ounces for later), and bouillon cube in the slow cooker. Cook on LOW for 8 hours, or until the meat easily shreds.
- Once the beef is ready, pull it out onto a cutting board and shred it into pieces using two forks. At this point you can freeze the meat for later, or you can make it into burritos for dinner.
Smothered Wet Burritos
- Preheat the oven to 350 degrees. Line a 9x13 pan with foil and spray with non-stick spray.
- Warm your tortillas in the microwave until soft, then assemble each burrito with ½ cup of black beans, ½ cup of shredded beef, ½ cup of cheese, and 2 tablespoon of enchilada sauce. Wrap the burritos tightly and set them seam-side down in the prepared pan.
- Pour the remaining enchilada sauce on the burritos and sprinkle with leftover cheese.
- Cover the pan with foil and bake for 30 minutes. Serve hot from the pan.
Notes
- Make sure to warm your tortillas before wrapping the burritos to prevent them from breaking. I love using this tortilla warmer in the microwave, but you can also wrap them in damp paper towels.
- The enchilada sauce makes or breaks smothered wet burritos, so use your favorite! Ours is Rosarita red sauce (this isn’t sponsored, we really do love it).
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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