Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Pat chicken dry and season both sides with taco seasoning and a pinch of salt.

In one provided tray, combine chicken, onions, and 2 tsp. olive oil.

Bake uncovered in hot oven, 10 minutes.

Chicken will finish cooking in a later step.

While chicken filling bakes, continue recipe.

Drain black beans.

Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds.

Carefully remove from microwave.

In second provided tray, combine heated rice, black beans, garlic salt, and 2 Tbsp. water. Cover with foil.

After 10 minutes, carefully remove chicken from oven. Drain any excess liquid and add enchilada sauce. Stir until chicken is coated. Tray will be hot! Use a utensil.

Bake both trays again (chicken uncovered, rice and beans covered) in hot oven until rice and beans are heated through and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

While meal bakes, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Carefully remove tortillas from microwave and trays from oven.

Place tortillas on a clean work surface. Divide rice and beans, chicken filling, sour cream, and cheese evenly between tortillas, placing in center of each. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.

To serve, halve burritos diagonally, if desired. Bon appétit!