Smothered Three-Bean & Rice Burritos

🥘 Ingredients

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

🍳 Cookware

• large pan

1. 

   1

   In a small pot, combine white rice , 1%cup 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 .

   white rice: ½ cup, mild red enchilada sauce: 1 c, salt: 1 tsp
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: 1 head, tomato: 1 unit
3. 

   3

   Heat a second small pot over medium heat. Add three-bean blend with liquid, ½%cup mild red enchilada sauce, salt, and black pepper . Simmer until sauce has reduced slightly and beans are warmed through ⏱️ 4 minutes .

   three-bean blend: 1 can, black pepper: 1 tsp
4. 

   4

   Lay flour 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.

   flour tortillas: 4 pieces, mexican cheese blend: ½ cup
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 ⏱️ 3 minutes .

   cooking oil: 1 tbsp
6. 

   6

   Divide burritos between shallow microwave-safe serving bowls. Pour remaining mild red enchilada sauce over burritos; sprinkle with remaining mexican cheese blend. Microwave each dish until sauce is warmed through and cheese melts ⏱️ 30 seconds per dish. Serve with sour cream on the side.

   sour cream: 2 tbsp