Smothered Three-Bean & Rice Burritos

🥘 Ingredients

• baby lettuce
  2 unit
• black pepper
• cooking oil
• flour tortillas
  4 unit
• mexican cheese blend
  1 c
• mild red enchilada sauce
  ½ cup
• mildred
• salt
• sour cream
  3 tbsp
• three-bean blend
  2 unit
• tomato
  2 unit
• water
  2 c
• white rice
  1.5 c
• ½

🍳 Cookware

• small pot

1. 

   1

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

   white rice: 1.5 c, water: 2 c, mild red enchilada sauce: ½ cup, salt
2. 

   2

   While rice cooks, wash and dry all 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

   In a second small pot over medium heat, add three-bean blend and their liquid, ½ cup of the enchilada sauce (actually ½ cup total, but use ½ cup for the step - I'll specify ½ cup of the enchilada sauce), plus a pinch of salt and black pepper. Note: I already used mildred enchilada sauce above. Simmer until sauce has reduced slightly and beans are warmed through, ⏱️ 5 minutes . Turn off heat; taste and season with black pepper and additional salt as needed. While beans simmer, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   three-bean blend: 2 unit, ½, mildred, black pepper, flour tortillas: 4 unit
4. 

   4

   Lay tortillas on a clean work surface. Place about ⅓ cup of cooked rice on the bottom third of each tortilla. Using a slotted spoon, top sauce with about ½ cup bean mixture, then sprinkle with half of mexican cheese blend . Top with a pinch of lettuce and a pinch of the diced tomato hehe. Fold up the bottom, then the left and right sides, then roll 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 until golden brown and crispy, turning occasionally, ⏱️ 5 minutes .

   cooking oil
6. 

   6

   Divide burritos between shallow microwave-safe serving bowls. Pour remaining enchilada sauce over burritos and sprinkle with remaining mexican cheese blend. Microwave each dish until sauce is warmed and cheese melts, ⏱️ 45 seconds . Dollop with sour cream . Serve with any remaining rice, beans, lettuce, and tomato on the side.

   sour cream: 3 tbsp