Wet Burritos (as opposed to dry burritos)


  • 2lbs stew meat
  • 1 (20 oz) can mild red enchilada sauce
  • 2 beef bouillon cubes
  • ½ can refried beans
  • 5-7 large flour tortillas
  • 1-2  cups shredded cheddar cheese (depends on how cheesy you want to be)


  • Add cubed beef, beef bouillon cubes, and enchilada sauce into a crock pot. (Don’t have a crock pot?  Move on to our next delicious recipe)
  • Cover and cook on low for 7-8 hours
  • Take meat mixture and shred using your home mixer or two forks
  • Heat up refried beans in a microwave safe dish or in a small saucepan on the stove top.
  • Preheat the oven to 375 degrees
  • Lightly grease a 9×13 inch baking dish
  • Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid) sprinkle a layer of cheese. Fold the sides of the burrito in, then roll from the other sides.   Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crock pot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish
  • Place into the oven and bake at 375 degrees for 15-20 minutes or until the cheese has melted. You can also take the quick and easy way out by throwing the burritos into the microwave until the cheese has melted.  (Don’t be lazy, it looks less authentic)

Here are some pictures if you didn’t understand my simple instructions: Super simple crock pot ingredients.  You can’t fuck this up!

This is a crock pot:

Shredded beef.  I took out without the sauce and shredded.  Add back into the sauce or you will have dry burritos.

Add your beans, meat and cheese to tortilla.  Yours should look saucier than mine.  I fucked up.

Roll those bad boys up and place in your baking dish. – smother in sauce and cheese.

Don’t throw away those bananas!! Make Bread.


  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 very ripe bananas mashed
  • 3/4 cup sugar
  • 6 tbs butter melted and cooled
  • 2 large eggs at room temperature and lightly whisked
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup chocolate chips


  • Preheat your oven to 350 degrees. Spray a 9 x 5 inch loaf pan well with cooking spray.
  • In a large bowl, whisk together the flour, baking soda, and salt.
  • In a separate medium bowl or mixer, whisk together the bananas, cooled butter, eggs, sour cream, sugar, and vanilla. 
  • Gently fold the wet ingredients into the dry ingredients.  DON’T over mix.
  • Stir in the chocolate chips.
  • Pour the bread batter into the prepared pan.  Bake for 55 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs.
  • Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 35 minutes before slicing and enjoying.

Photos (just in case my simple instructions weren’t enough)

9×5 loaf pan and “cooking Spray” 

Your stuff

  In case you forgot the the difference between baking “soda” and baking “powder”.  You need “soda” 3/4 teaspoon to be exact.  Here’s a hint (1/4 teaspoon 3 times)  

I LOVE my mixer.  If you have one use it.  If not, the old school hand whisk my friend.  

Now mash your bananas

Go ahead and add all the other stuff to your B-A-N-A-N-A-S (good luck getting that song out of your head).  

The art of “folding”.  You use a plastic spatula and carefully fold that dry stuff into the wet. Add choco chips.

Use your rubber spatula to get all that gooeyness (into your pan)  And I am all for licking the bowl.  If your eggs have salmonella,  I wouldn’t recommend it.