Chipotle Enchilada Shrimp with Rice and Beans

INGREDIENTS

1 1/2 cups

jasmine or basmati rice

3 cups

water

2 cups

black beans (rinsed + drained, 14 ounce can)

ear grilled corn (kernels removed)

1/4 cup

fresh cilantro (chopped)

2 tbsp

butter

1 tbsp

olive oil

1 1/2 lb

shrimp (peeled + deveined)

1 tsp

chipotle chili powder

2 cups

Old El Paso Enchilada Sauce

Old El Paso flour tortillas (warmed)

1/2 cup

crumbled cotija cheese

sliced limes + cilantro (for serving)