These enchilada-style burritos are a delicious twist on the classic wet burrito, featuring a rich and flavorful filling wrapped in soft tortillas and baked to perfection.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture.
In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened.
Break the beef into small pieces for an even texture.
Stir in the paprika, cumin, chili powder, and diced tomatoes. Simmer for 5 minutes to blend the flavors.
Adjust the seasoning to your taste preferences.
Warm the refried beans in a separate pan or microwave until heated through.
Stir occasionally to prevent sticking.
In a mixing bowl, combine the enchilada sauce and beef broth to create the sauce.
Mix thoroughly for a smooth consistency.
Soften the tortillas according to the package instructions.
Softened tortillas are easier to roll without tearing.
Assemble the burritos by spreading a portion of the beef mixture, beans, and cheese onto each tortilla. Roll them up tightly.
Place the seam side down to keep the burritos intact.
Arrange the burritos in a baking dish and pour the sauce evenly over them. Sprinkle with additional cheese if desired.
Ensure the sauce covers the burritos for a moist texture.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Check occasionally to avoid overcooking.
Serve the burritos hot, garnished with lettuce, tomato, and sour cream.
Offer additional toppings like jalapeños or guacamole for variety.
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