Smothered Three-Bean & Shrimp Burritos

🥘 Ingredients

• baby lettuce
  2 unit
• black pepper
  1 tsp
• cooking oil
  1 tsp
• flour tortillas
  4 unit
• mexican cheese blend
  1 c
• mild red enchilada sauce
  20 oz
• salt
  1 tsp
• shrimp
  20 oz
• sour cream
  3 tbsp
• three-bean blend
  2 unit
• tomato
  2 unit
• white rice
  1.5 c

🍳 Cookware

• small pot
• small pot
• can opener
• paper towel
• slotted spoon
• large pan

1. 

   1

   In a small pot , combine white rice , 1 cup water, ¼ cup of mild red enchilada sauce , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 20 minutes (15-20 minutes). Keep covered off heat until ready to use in Step 4.

   white rice: 1.5 c, mild red enchilada sauce: 20 oz, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Trim and discard root end from baby lettuce ; halve lengthwise and thinly slice crosswise. Dice tomato into ¼-inch pieces.

   baby lettuce: 2 unit, tomato: 2 unit
3. 

   3

   Heat a second small pot over medium heat. Open three-bean blend with can opener ; add beans and their liquid, shrimp , ½ cup enchilada sauce, salt, and black pepper . Simmer until sauce has reduced slightly and beans are warmed through, ⏱️ 6 minutes (4-6 minutes). Turn off heat; taste and season with salt and pepper. While beans simmer, wrap flour tortillas in damp paper towel ; microwave until warm and pliable, ⏱️ 30 seconds .

   three-bean blend: 2 unit, shrimp: 20 oz, black pepper: 1 tsp, flour tortillas: 4 unit
4. 

   4

   Lay tortillas on a clean work surface. Place about ⅓ cup rice in a line on the bottom third of each tortilla. Using a slotted spoon , top rice with about ½ cup bean mixture; sprinkle with half the mexican cheese blend . Top with a pinch of lettuce and a pinch of tomato. (Save any remaining rice, beans, lettuce, and tomato for serving.) Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

   mexican cheese blend: 1 c
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium heat. Add burritos, seam sides down. Cook, turning occasionally, until golden brown and crispy all over, ⏱️ 5 minutes (3-5 minutes).

   cooking oil: 1 tsp
6. 

   6

   Divide burritos between shallow microwave-safe serving bowls. Pour remaining enchilada sauce over burritos; sprinkle with remaining Mexican cheese blend. Microwave each dish until sauce is warmed through and cheese melts, ⏱️ 60 seconds (30-60 seconds per dish). Dollop burritos with sour cream . Serve with any remaining rice, beans, lettuce, and tomato on the side.

   sour cream: 3 tbsp