Cafe Rio Burritos

Wow, three posts in a row, I am on a roll!!

So, I have never been to Cafe Rio. Heard lots of good things about their food, though, so when I ran across this recipe I decided to try it. I am impressed! In talking to a few people who have been there, I think this is not exactly like a said burrito, but they are tasty, and worth the shot! Here goes:

Cafe Rio Burritos
1 1/2 lbs boneless pork loin
salt, pepper, garlic salt, to season
1 pkg burrito size tortillas
1 15 oz can (or 1 28 oz can) mild green chili enchilada sauce
1/2 c brown sugar
1 15 oz can black beans, drained
1 bunch cilantro, chopped
1 lb Monterrey jack cheese, grated
chicken broth or bouillon cubes
about 2 c prepared rice

*Cut pork into large cubes and place in slow cooker with 1/3 c water (you can use cola also, to add flavor). Season with salt, pepper and garlic salt. Cook on high for 4 hours or low for 8. Remove from cooker and drain. Shred mean and place in a bowl. In another bowl mix together 1/2-3/4 c green chili sauce and 1/2 c brown sugar. Pour over pork and mix well.
*Prepare rice per directions. Add chicken bouillon cubes to water or use chicken broth instead of water to add flavor.
*Drain beans and warm up in microwave or on stove.
*Brown tortillas on a skillet or over flame (be careful!!)
*Assembly- Heat oven to 350. Spray 9x13 pan (If you have a larger one, use it!) with cooking spray. Pour 1/2 c enchilada sauce into pan. Sprinkle each tortilla with cheese, rice, 1-2 T cilantro, black beans and 1/3 c pork. Roll up burrito style, folding in all sides, and place in baking dish seam side down. After all burritos are made up, pour remaining sauce over burritos and sprinkle with cheese. Bake in oven until burritos are heated through and cheese is melted, about 20 minutes. Garnish with tomatoes, salsa, sour cream, guacamole, lettuce, or nothing at all!! Makes a LOT. We used the whole pack of tortillas, there was a ton. Fed us for a week!!

This is one of Chris' favorites!