- Burritos
- 1/2 cup uncooked regular long-grain white rice
- 1 cup water
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 chipotle chile in adobo sauce, finely chopped
- 2 tablespoons SMUCKER'S® Apricot Preserves
- 2 tablespoons Old El Paso® chopped green chiles
- 1/4 cup raisins
- 2 teaspoons unsweetened regular or dark baking cocoa
- 2 tablespoons Fisher® Chef's Naturals® Finely Ground Almonds
- 1 pound lean ground pork
- 1/2 cup reduced-sodium chicken broth
- 1 (10 ounce) can Old El Paso® mild enchilada sauce
- 1 (15 ounce) can pinto beans, drained, rinsed
- 14 Old El Paso® flour tortillas for burritos
- 2 cups shredded Cheddar cheese
- Garnishes
- 1 1/2 cups sour cream
- Cilantro sprigs
- Yellow corn tortilla chips (optional)
- Cook rice in water as directed on package. Meanwhile, in small bowl, mix onion, garlic, chili powder, cumin, cinnamon and salt; set aside. In another small bowl, mix chipotle chile, preserves, green chiles, raisins, cocoa and almonds; set aside.
- In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
- Stir onion mixture into pork; cook over medium heat 2 minutes, stirring occasionally. Stir in preserves mixture, broth and enchilada sauce; heat to boiling. Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally. Stir in beans and rice; cook 2 to 3 minutes or until hot and bubbly.
- To serve, place burritos, folded sides down, on plates. Garnish each serving with about 1 tablespoon sour cream and cilantro sprigs. Serve with tortilla chips.
- Meanwhile, heat tortillas as directed on package. To assemble, spoon slightly less than 1/2 cup pork filling down center of each tortilla. Sprinkle about 1 tablespoon cheese over filling on each. Fold in ends of each tortilla; fold sides toward center, overlapping edges.