Smothered Three-Bean & Turkey Burritos
with Rice, Enchilada Sauce, Tomato & Sour Cream
- Milk
- Soy
- Wheat
Smothered burritos—aka burritos covered in sauce and sprinkled with melty cheese—are a favorite for a reason, and this vegetarian-friendly version is no exception. After stuffing tortillas with rice, three kinds of beans, cheese, lettuce, and tomato, you’ll crisp the burritos in a pan, then top ’em off with enchilada sauce and a blend of Mexican cheeses.
Ingredients
1 unit
Tomato
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Baby Lettuce
10 ounce
Enchilada sauce
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Three-Bean Blend
¾ cup
White Rice
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 cup water, ¼ cup enchilada sauce, and a pinch of salt (2 cups water, ½ cup enchilada sauce, and a big pinch of salt for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to use in Step 4.
• While rice cooks, wash and dry produce. Trim and discard root end from lettuce; halve lengthwise and thinly slice crosswise. Dice tomato into ¼-inch pieces.
• Heat a second small pot over medium heat. Add beans and their liquid, ½ 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 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. (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.
• Divide burritos between shallow microwave-safe serving bowls. Pour remaining enchilada sauce over burritos; sprinkle with remaining Mexican cheese blend. Microwave each dish until sauce is warmed through and cheese melts, 30-60 seconds per dish. • Dollop burritos with sour cream. Serve with any remaining rice, beans, lettuce, and tomato on the side.
Ground Poultry is fully cooked when internal temperature reaches 165°.
