Red Burrito: A Bold, Saucy Favorite You Can Make at Home

If you’ve ever craved a burrito that’s smothered, cheesy, and packed with bold, slightly spicy flavour, you’re thinking of a red burrito. It’s the ultimate comfort food: tender flour tortillas filled with seasoned meat, beans, or rice, rolled up tight, then drenched in a rich, red chili sauce and baked until bubbly.

At Tasty Plated, Chef Rachael is all about putting restaurant-level flavour on your table with ingredients you know and love. This version of the red burrito hits every note, tangy red sauce, tender fillings, a melty cheese layer, and plenty of ways to customize it.

• What Is a Red Burrito?

A red burrito is more than just a burrito with salsa. It’s usually filled with classic ingredients like seasoned beef, beans, or chicken, and smothered in a bold red chili sauce, then baked or pan-heated until the tortillas soak up all that flavour.

It’s sometimes called a “wet burrito,” and it’s commonly found in Mexican-American cuisine, especially in the Southwest. It’s a little spicy, a little smoky, and a whole lot of satisfying.

• Ingredients for the Ultimate Red Burrito

For the Filling:

• 1 pound ground beef or shredded chicken

• 1 tablespoon olive oil

• ½ cup diced onions

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 can (15 oz) refried beans or black beans

• 1 cup cooked rice (optional)

• Salt and pepper to taste

For the Red Sauce:

• 2 tablespoons olive oil

• 2 tablespoons flour

• 2 tablespoons chili powder

• 1 teaspoon paprika

• ½ teaspoon oregano

• 2 cups chicken broth

• 1 tablespoon tomato paste

• 1 teaspoon apple cider vinegar

For Assembly:

• 4-6 large flour tortillas

• 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

• Optional toppings: sour cream, cilantro, jalapeños, avocado

• How to Make a Red Burrito Step-by-Step

Step 1: Make the red sauce

In a saucepan, heat olive oil and whisk in flour and chili powder to form a roux. Stir for 1-2 minutes, then add paprika, oregano, and tomato paste. Slowly whisk in broth. Simmer 10-15 minutes until thickened. Add vinegar, season to taste, and set aside.

Step 2: Cook the filling

In a skillet, heat olive oil and cook onions until soft. Add garlic, then meat. Brown until fully cooked. Stir in chili powder, cumin, salt, and pepper. Add beans and rice, stir to combine, and warm through.

Step 3: Fill and roll the burritos

Lay out tortillas. Spoon the filling mixture into the center of each tortilla. Sprinkle cheese inside, then roll tightly, folding in the sides.

Step 4: Assemble and bake

Spread a spoonful of sauce in the bottom of a baking dish. Place burritos seam-side down. Pour remaining sauce over the top. Sprinkle with cheese.

Bake at 375°F (190°C) for 15-20 minutes or until heated through and cheese is melted.

• Chef Rachael’s Red Sauce Tips + Burrito Assembly Tricks

Chef Rachael makes her red sauce with a mix of toasted spices, tomato paste, and a dash of vinegar, for that little kick at the end. You can use store-bought enchilada sauce in a pinch, but homemade always hits harder.

Her favorite tips:

• Toast the spices in oil for deeper flavour

• Use fire-roasted tomato paste if you want smokier notes

• Add a dash of cocoa powder for depth (just ¼ tsp)

• Don’t overfill your burritos, less is more when you’re baking them

“Baking the burrito helps the flavours come together, the sauce soaks in, the cheese melts, and the tortillas get soft and golden around the edges.”
Chef Rachael

• Table: Red Burrito vs Green Burrito vs Enchilada

• Serving Suggestions + Storage and Reheating Tips

What to serve with your red burrito:

• Spanish rice or cilantro-lime rice

• Refried beans or black bean salad

• Guacamole, Pico de Gallo, or charred corn salad

• A light margarita or lime Agua Fresca

Storage tips:

• Store leftovers in the fridge for up to 3 days

• Reheat in oven at 350°F or microwave with a damp paper towel

• Freeze assembled burritos (unbaked) and add sauce when ready to cook

• FAQs About Red Burritos

1. Is a red burrito the same as a wet burrito?
Often, yes  “wet” just means it’s covered in sauce. Red refers to the chili-based sauce.

2. What protein works best?
Ground beef, shredded chicken, or even pulled pork. You can go vegetarian with beans and grilled veggies.

3. Can I make it less spicy?
Yes. Use mild chili powder and skip any hot peppers in the sauce.

4. Can I prep this ahead?
Definitely. Assemble and refrigerate up to 24 hours in advance. Bake just before serving.

5. What tortillas should I use?
Large flour tortillas are traditional. They roll better and hold up to the sauce.

6. How can I make it gluten-free?
Use gluten-free tortillas and thicken the sauce with corn-starch instead of flour.

• Final Bite: Big Flavor, Simple Steps, Total Satisfaction

This red burrito is the kind of meal that doesn’t just feed your hunger, it fills your kitchen with bold smells and your plate with satisfying comfort. With its rich, homemade chili sauce and warm, cheesy center, it’s a dish that invites seconds (and maybe thirds).

And with Chef Rachael’s tips, you’ll master this restaurant-style dish in your own kitchen. Don’t be surprised if it becomes your go-to burrito night recipe.

Roll it. Sauce it. Bake it. Serve it up hot, and enjoy every spicy, saucy bite.