Smothered Three-Bean & Chicken Burritos

🥘 Ingredients

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

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine white rice with water , ¼ cup 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 ⏱️ 15 minutes ; keep covered until Step 4.

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

   2

   While rice cooks, wash and dry produce. Trim the 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. Add three-bean blend plus their liquid, ½ cup enchilada sauce, salt, and pepper. Simmer until sauce reduces and beans warm through ⏱️ 5 minutes . Turn off heat and keep warm. Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   three-bean blend: 2 unit, flour tortillas: 4 unit
4. 

   4

   Lay tortillas on a clean work surface. Place about ½ cup of the rice in a line on the bottom third of each tortilla. Lay chopped chicken breast on top, then spoon about ½ cup of beans over that. Sprinkle with half of the mexican cheese blend , and top with a pinch of the lettuce and tomato. Fold up the bottom and fold in the sides to form the burritos.

   chopped chicken breast: 1 oz, mexican cheese blend: 1 c
5. 

   5

   Heat a drizzle of cooking oil in a large pan . Cook the burritos seam side down, turning occasionally, until golden brown and crispy ⏱️ 4 minutes .

   cooking oil: 1 tsp
6. 

   6

   Place burritos in shallow microwave-safe bowls, and spoon any remaining enchilada sauce over. Sprinkle with the rest of the Mexican cheese blend. Microwave until the cheese melts ⏱️ 45 seconds per dish. Finally, dollop with sour cream and serve with any leftover rice, beans, lettuce, and tomato.

   sour cream: 3 tbsp