Bring a small pot with rice, 1/4 tsp. salt, and 11/4 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner, fluff with a fork, and set aside.

While rice cooks, continue recipe.

Drain and rinse black beans.

Halve and peel onion. Cut halves into 1/4" dice.

Mince garlic.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add onion, garlic, ground turkey, and a pinch of salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

Add chipotle seasoning (to taste), beans, half the salsa (to taste; reserve remaining for dipping), and 1 Tbsp. water. If mixture is dry, add additional water, 1 Tbsp. at a time, as needed. Stir occasionally until heated through, 1-2 minutes.

Remove from burner and stir in sour cream until thoroughly combined.

Lay tortillas on a flat work surface and top each with 1/3 cup rice, filling, and cheese.

Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.

Filling will be warm; be careful!

Spray top of burritos with cooking spray.

Place another large non-stick pan over medium heat. Spray pan with cooking spray and add burritos to hot pan, seam-side down. Cook until golden and warmed through, 1-2 minutes per side.

Plate dish as pictured on front of card, halving burritos, if desired, and serving remaining salsa (to taste) on the side for dipping. Buon appetito!