Smothered Three-Bean & Beef Burritos

🥘 Ingredients

• Mexican cheese blend
  1 c
• baby lettuce
  2 unit
• black
• cooking oil
  1 tsp
• flour tortillas
  4 unit
• mild red enchilada sauce
  ¼ cup
• salt
• sour cream
  3 tbsp
• three-bean blend
  2 unit
• tomato
  2 unit
• water
  1 c
• white rice
  1.5 c

🍳 Cookware

• small pot
• small pot
• large pan

1. 

   1

   In a small pot , combine white rice , water , 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, 15-20 minutes. (For 4 servings, use 2 cups water, ½ cup enchilada sauce, and a big pinch of salt.) Keep covered off heat until ready to use in Step 4.

   white rice: 1.5 c, water: 1 c, mild red enchilada sauce: ¼ cup, salt
2. 

   2

   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

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

   three-bean blend: 2 unit, black, 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 Mexican cheese blend . Top with a pinch of lettuce and a pinch of tomato. (Cover 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, 3-5 minutes.

   cooking oil: 1 tsp
6. 

   6

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

   sour cream: 3 tbsp