Vegetarian Wet Burritos for #WeekdaySupper

by Dorothy Reinhold on April 30, 2014

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

Looking for healthy grains the other day, I came across a new-to-me box near the rice. Called Minute Multi-Grain Medley, it is a mix of precooked 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. 


Vegetarian Wet Burritos | www.ShockinglyDelicious.comI seasoned it with a few things from my own spice cabinet, and used it to stuff burritos. Because they were for dinner, I decided to pour some green enchilada sauce over them and give them a quick re-heat in the oven.

That turned them into fork-and-knife burritos, as opposed to hand-held burritos. We loved them!

Look how easy they are to make! 

Vegetarian Wet Burritos on www.ShockinglyDelicious

Recipe: Vegetarian Wet Burritos

Summary: A simple grains mix and beans enlivened with Mexican spices fills fork-and-knife burritos smothered in green enchilada sauce.


  • Minute Multi-Grain Medley on Shockingly Delicious2 packets Minute Multi-Grain Medley (there are 4 packets in a box)
  • ¾ teaspoon ground cumin
  • ½ teaspoon adobo seasoning (such as Penzey’s Adobo)
  • ½ teaspoon oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ 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 ¼ 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.

To go with this

Vegetarian Wet Burritos | www.ShockinglyDelicious.comSome cut fresh fruit like pineapple or mango goes well with this, along with a green salad.

Recipe source

Dorothy Reinhold | Shockingly Delicious

Preparation time: 10 minutes
Cooking time: 30 minutes
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Mexican
My rating 5 stars:  ★★★★★ 

Throughout the week, you can find the #SundaySupper food blogger team also sharing #WeekdaySupper meals. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards, too. Please join us there and try something!

This week’s easy Weekday Supper recipes are:


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