Ingredients
1/2
cup uncooked regular long-grain white rice
1
cup water
1
small onion, finely chopped (1/4 cup)
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 apricot preserves
2
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1/4
cup raisins
2
teaspoons unsweetened regular or dark baking cocoa
2
tablespoons finely ground almonds
1
lb lean ground pork
1/2
cup reduced-sodium chicken broth
1
can (10 oz) Old El Paso™ mild enchilada sauce
1
can (15 oz) pinto beans, drained, rinsed
14
tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
2
cups shredded sharp Cheddar cheese (8 oz)
1 1/2
cups sour cream
Cilantro sprigs
Yellow corn tortilla chips, if desired
Preparation
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.
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.
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.
