Smothered Three-Bean & Rice Burritos

• While rice cooks, wash and dry produce. Trim and discard root end from lettuce; halve lengthwise and thinly slice crosswise. Dice tomato into 1⁄4-inch pieces.

• Heat a second small pot over medium heat. Add beans and their liquid, 1⁄2 cup enchilada sauce (1 cup for 4 servings), salt, and 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 tortillas in damp paper towels; microwave until warm and pliable, about 30 seconds.

• Lay tortillas on a clean work surface. Place about 1⁄3 cup rice in a line on the bottom third of each tortilla. Using a slotted spoon, top rice with about 1⁄2 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.

• Heat a drizzle of 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.