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.