Vegetarian Wet Burritos Great Weeknight Meal

by Dorothy Reinhold on January 12, 2021

Print This Post Print This Post Vegetarian Wet Burritos are a simple grains mix and beans enlivened with Mexican spices, wrapped in a tortilla and smothered in green enchilada sauce. Eat with a knife and fork.

Vegetarian Wet Burritos are a simple grains mix and beans enlivened with Mexican spices, wrapped in a tortilla and smothered in green enchilada sauce. Eat with a knife and fork.

Sometimes the discovery of a new product can spark the culinary imagination just enough to nudge us out of a cooking rut.

I was looking for healthy grains and came across a new-to-me box near the rice in the grocery store. Called Minute Multi-Grain Medley, it is a mix of parcooked brown rice, red rice, wild rice and quinoa, and that’s all. Nothing else: no preservatives, no anti-caking agents (whatever that is), no salt, no sugar. Just four grains, and it cooks up in 10 minutes, on the stove or in the microwave. (Sometimes I make this up the day before, so it is ready and waiting for use when the work day is done.) It’s gluten-free, as well, in case that matters to you. 


I seasoned it with a few things from my own spice cabinet, and used it to stuff burritos. A can of green enchilada sauce looked good to pour over them, and then I gave them a quick re-heat in the oven to get everything bubbly.

With the addition of the sauce, they became fork-and-knife burritos, as opposed to hand-held burritos. We loved them!

How to make Vegetarian Wet Burritos

Box of Minute Multi-Grain Medley on Shockingly DeliciousWe start with the grains blend. To make this fast, I’m using a Multi-Grain Medley that I discovered made by Minute (the people who make Minute Rice). It’s par-cooked, and comes dry in a packet, so you just basically heat it with water to rehydrate it. It has brown rice, red rice, wild rice and quinoa in it. All of those things cook for different lengths of time, so I think they par-cooked them so all would emerge done from your pot at 10 minutes. I find it very useful and nutritious, and it has nothing in it but those grains, so you can take it in any flavor direction you want to go. In today’s recipe, I’m amping it up with some Mexican spices.
6 photo collage of how to make Vegetarian Wet Burritos on

Once the grains are done, it’s a quick assembly. Mix beans into the rice for a more complete protein. Get 4 large tortillas, portion out the rice-bean mixture between them, and sprinkle on some shredded cheese. Lay them in a baking dish, pour over the green chile enchilada sauce, sprinkle with a bit more cheese, and bake until bubbly.

Dinner is served!

How to serve Vegetarian Wet Burritos

–You don’t need much else to make it a satisfying dinner. Add some cut fresh fruit like pineapple or mango to the plate, along with a simple green salad, and you’re good to go.

–If you can’t find that grains mix, feel free to use cooked rice, quinoa, farro or any other grain you like instead. Just use enough for 4 people.
Vegetarian Wet Burritos in a glass baking dish on the counter

Vegetarian Wet Burritos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Vegetarian Wet Burritos

Vegetarian Wet Burritos are a simple grains mix and beans enlivened with Mexican spices, wrapped in a tortilla and smothered in green enchilada sauce. Eat with a knife and fork.


  • 2 packets Minute Multi-Grain Medley (there are 4 packets in a box)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon adobo seasoning (such as Penzey’s Adobo)
  • 1/2 teaspoon oregano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 (15-ounce) can red kidney beans
  • 4 large burrito-size flour tortillas
  • 1 (8-ounce) package shredded Monterey Jack cheese
  • 1 (10-ounce) can green chile enchilada sauce


  1. Add grain medley, 1 3/4 cup water, cumin, adobo, oregano, salt, garlic and onion powders to a pot and cook according to package directions (bring to a boil, cover and simmer 10 minutes).
  2. Meanwhile, place beans in a small colander, rinse them and drain. Turn oven on to 375F degrees and lightly mist a baking dish with nonstick spray.
  3. When grains are done, remove from heat, add drained beans to the pot and stir.
  4. Assemble burritos: Lay a tortilla out on a board, spoon on 1/4 of the rice-bean mixture, sprinkle on a handful of cheese, and roll up tightly. Place rolled burrito seam side down in baking dish. Repeat with the rest of the tortillas, to make 4 burritos, saving a pinch or two of cheese to garnish the top.
  5. Pour enchilada sauce over top, making sure to cover all of the exposed tortillas. Bake for 20-30 minutes, until hot and bubbly.
  6. Remove from oven and serve.
  7. Serves 4.


Recipe source: Dorothy Reinhold | Shockingly Delicious

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4 Vegetarian Wet Burritos in a glass baking dish on

This recipe was originally published April 30, 2014 and has been refreshed and republished today.

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{ 25 comments… read them below or add one }

Kevin January 14, 2021 at 10:24 am

This dinner hit the spot! I will be making it again for sure!


Dorothy Reinhold January 14, 2021 at 2:11 pm

Yay! So glad that worked out for you!


Amanda Livesay January 14, 2021 at 5:08 am

Ohhh I have a kid that doesn’t eat meat who will love this! Looks delicious!


Dorothy Reinhold January 14, 2021 at 7:25 am

And if you show your kid how easy this is, your kids can make it themselves!


Beth January 13, 2021 at 1:56 pm

These look so delicious and yummy! I can’t wait to make these soon!


Beti | easyweeknightrecipes January 13, 2021 at 5:44 am

I love everything about these! They are incredibly delicious!!


katerina @ January 13, 2021 at 5:43 am

I can’t wait to try these! They look amazing!! YUM!


Catalina January 13, 2021 at 1:25 am

Vegetarian food is very appreciated in my house! I will definitely try your recipe!


Susan January 12, 2021 at 5:52 pm

Love these!


Amanda January 12, 2021 at 3:28 pm

These look fantastic I cannot wait to give them a try!


Nicole D. December 23, 2020 at 11:23 am

I just discovered this recipe (fall 2020) and wow, thank you….It is rare when we have a meal that gets a thumbs-up from ALL 5 FAMILY MEMBERS!!! New family fave, going into regular rotation!


Dorothy Reinhold December 24, 2020 at 5:22 pm

YAY! I had forgotten about it, but thanks for dredging it up. I’m going to make it again this week, too! So glad you enjoyed.


Liz January 14, 2015 at 11:35 am

Nice recipe. Thanks so much.


Dorothy Reinhold January 14, 2015 at 12:43 pm

Thank you Liz!


Lizthechef June 2, 2014 at 9:26 am

I like your recipe so much – that is the same green enchilada sauce I always turn to when I make similar recipes.


Dorothy Reinhold June 2, 2014 at 12:59 pm

It makes it so easy to make enchiladas or Mexican food with a sauce!


Liz May 22, 2014 at 2:28 pm

Nice recipe. Thanks Dorothy.


Christie Campbell May 3, 2014 at 6:46 am

These looks delicious!! Awesome and quick recipe! LOVE IT!


Dorothy Reinhold May 4, 2014 at 9:26 am

Thanks Christie! We really like these, and they’re so easy.


Christy May 2, 2014 at 9:47 am

These look fabulous – I’m ready for lunch now! Great recipe. Love 5 ingredients or less, so much inspiration for dining in rather than take out on busy nights.


Tara May 1, 2014 at 8:08 am

Those look so amazing, what a great, great recipe!!


Dorothy Reinhold May 1, 2014 at 8:25 am

Thanks Tara. You have to see if you can find that grains blend. It’s a lifesaver, and so versatile.


Jamie | Jamie's Recipes April 30, 2014 at 1:06 pm

What a great short cut! These burritos sound fantastic.


Dorothy Reinhold May 1, 2014 at 7:58 am

They are great! I just bought more of that grain blend. It is sooooo easy, and a great starting point for lots of things.


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