Smothered Shrimp and Three-Bean Burritos with Enchilada Sauce

Smothered burritos are a beloved dish for good reason. These hearty burritos are stuffed with fluffy rice, a trio of beans, succulent shrimp and fresh veggies, then pan-crisped to golden perfection. Finally, they’re drenched in a mild red enchilada sauce and blanketed with melted Mexican cheese.

This recipe is perfect for a satisfying weeknight dinner that feels like a treat. The combination of textures-crispy tortilla, creamy beans, tender shrimp and cool sour cream-makes every bite exciting. Serve with extra rice, beans, lettuce and tomato on the side for a complete meal.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1 cup water, ¼ cup 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. Keep covered off heat until ready to use.
2. 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.
3. Heat a second small pot over medium heat. Add beans with their liquid, ½ cup enchilada sauce, salt and pepper. Simmer until sauce reduces 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.
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 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.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute the three-bean blend with any canned beans you like, such as black beans, pinto beans or kidney beans. Just drain and rinse them before using.

How do I make this recipe gluten-free?

Use gluten-free tortillas instead of flour tortillas. Ensure all other ingredients are certified gluten-free.

Can I prepare these burritos ahead of time?

Yes, you can assemble the burritos and refrigerate them uncooked for up to 24 hours. When ready to serve, pan-fry and then microwave with sauce and cheese as directed.