Wet Burrito

INGREDIENTS:

For the Burritos:

1 pound ground beef or chicken (or a mix of both)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked rice

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

6 large flour tortillas

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 …