Do as I say, not as I do

After writing about the ills of cheese and how much of a fiend I've become, I went against my better judgment and made a meal that isn't exactly healthy. I made wet burritos for dinner on Thursday. What exactly is a wet burrito? It's a burrito covered in melted cheese. This is far more of a gut bomb than a regular burrito since the regular burrito would only have a portion of the cheese a wet burrito has.

I decided to document this wayward dinner and share it with you. Normally I share tips on how to maintain your fitness levels and achieve your goals but, since it's the holidays and I'm in a spirit of giving, I figured I'd give you a way to enhance your meal plan by packing calories in it.

To start, you need the following: ground beef, rice and refried beans. Mmmm.... you can smell the calories already.


Then, take some Monterey Jack and cheddar cheese from the trusty two-pound blocks sold at Costco for 4.99 and grate it up. You could use just one kind of cheese but where's the fun in that?


Afterward, heat up a tortilla on the stovetop. Otherwise, it ain't gonna work.


Then take the properly heated-up tortilla, add beans, rice and beef of your choice. You can also add whatever else you'd like here; I chose cilantro but you could also add some onion, jalapenos or whatever else strikes your fancy. Just don't add cheese because, well, you'll see.


Now, what differentiates this from a regular burrito is this key ingredient and procedure. First the ingredient: tomato sauce. I like the Mexican-style tomato sauce because it is already infused with lots of good spicy stuff, namely peppers. Some are spicier than others but they're not going to burn a hole in your tongue. Here's my preferred brand:


Take a rolled-up burrito, place it on a cookie sheet and spread this yummy salsa fresca all over the burrito like so:


Then sprinkle cheese on top. Trying not to pile too much would be futile since this is the key step in all this after all.


Pop it into a preheated 350-degree oven for about 8 minutes or until the cheese has melted through and Voila!


Some yummy goodness. I served mine with Mexican Rice II from All Recipes garnished with cilantro and a lime on the side. Next time I might consider just putting the burrito on an oven-safe plate and melting it there since you get all the residue and stuff that stayed behind on the foil. Then again, aren't these enough calories to begin with?

And for the record, I had just one of these gut bombs although I really really REALLY wanted to make myself another. That counts for something, no?