In a small pot, combine rice, 1¼ cups water, ½ cup enchilada sauce, ½ tsp salt, and a drizzle of oil (2¼ cups water, 1 cup enchilada sauce, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat for at least 5 minutes. (You’ll use the rice in Step 5.)

While rice cooks, wash and dry produce.

Quarter limes. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate garlic.

In a small bowl, whisk together mayonnaise and juice from two lime wedges (four wedges for 4 servings).

In a separate small bowl, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, 3-4 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add beans and their liquid, half the cumin, and ½ tsp salt (all the cumin and 1 tsp salt for 4 servings). Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced, 2-3 minutes. Taste and season with salt and pepper if desired.

Turn off heat; transfer to a third small bowl. Wash out pan.

Wrap tortillas in damp paper towels. Microwave until pliable, 30 seconds.

Lay tortillas on a clean work surface and place ⅓ cup rice in a line on the bottom third of each tortilla. Top with ⅓ cup beans, 1 TBSP pico de gallo (draining first), and as much zucchini as you like. TIP: Save leftover rice, beans, and zucchini for serving.

Fold bottom 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 pan used for beans over medium heat. Add burritos, seam sides down; cook until lightly browned and crispy, 1-2 minutes per side (be sure to flip carefully to keep all that deliciousness intact!).

Place remaining enchilada sauce in a fourth small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.

Divide burritos between shallow bowls. Top with enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first), and as much hot sauce as you like.

Serve with remaining rice, remaining beans, remaining zucchini, and remaining lime wedges on the side.