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Cafe Rio Burritos
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Source: http://ashleyinthekitchen.blogspot.com/search?updated-max=2008-12-08T07:11:00-08:00&max-results=500
| 2 1/2 lb | roast, (beef or pork) |
| 1 package | flour tortillas, (burrito size) |
| 2 (15 oz) cans | green chile enchilada sauce, (old El Paso- mild) |
| 1/2 cup | brown sugar |
| 15 oz can | black beans, (warmed and drained) |
| 1/3 lb | Monterrey Jack Cheese, grated |
| Rice, (prepared with chicken broth instead of water if desired for flavor) | |
| Directions for sauce, combine: | |
| 1/2-3/4 cup | green chile sauce |
| 1/2 cup | brown sugar |
Pour mixture over shredded meat and mix together.
1. Heat over to 350 degrees.
2. Spray 9x13 pan with Pam. Pour 1/2 cup green chile sauce in bottom of pan.
3. Sprinkle each tortilla with shredded cheese, rice, black beans and 1/3 cup meat mixture.
4. Roll filled tortilla up and place in pan.
5. Pour remaining green chile sauce over burritos and sprinkle with cheese.
6. Bake in oven 20 minutes or until cheese is melted.
7. Serve with creamy tomatillo sauce and garnish wish your choice of tomatoes, salsa, guacamole, and sour cream.
*You can also cook chicken in crock pot in a can of chicken broth, then shred and mix with sauce.
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