Miami Rice and Bean Burritos
Makes 4 servings
|1||medium fresh pineapple, cored and coarsely chopped|
|2||tablespoons olive oil, divided|
|1||cup chopped seeded tomatoes|
|2||tablespoons light brown sugar|
|1/3||cup chopped fresh cilantro|
|3||tablespoons balsamic vinegar, divided|
|1||cup canned chicken broth|
|2/3||cup mild or hot salsa|
|3/4||cup uncooked long-grain white rice|
|2||cloves garlic, minced|
|1-1/2||teaspoons ground cumin|
|1/2||teaspoon ground allspice|
|1||can (about 15 ounces) pinto beans, rinsed and drained|
|8||(7-inch) flour tortillas|
|Sliced green onions|
- Preheat oven to 400°F.
- Toss pineapple and 1 tablespoon oil on large nonstick baking sheet. Bake 20 minutes or until lightly browned, stirring halfway through baking time.
- Transfer pineapple to large bowl; stir in tomatoes and brown sugar. Let cool to room temperature. Stir in cilantro and 1 tablespoon vinegar.
- Bring chicken broth and salsa to a boil in heavy, medium saucepan over high heat. Stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until rice is tender and liquid is absorbed.
- Heat remaining 1 tablespoon oil in large saucepan over medium heat. Add garlic, cumin and allspice; cook and stir 3 minutes. Add beans and remaining 2 tablespoons vinegar; cook and stir 2 minutes or until heated through.
- Coarsely mash bean mixture with potato masher.
- Reduce oven temperature to 350°F. Spread about 3 tablespoons bean mixture evenly on bottom half of 1 tortilla; top with rice mixture.
- To form, fold right edge of tortilla up over filling; fold bottom edge over filling, then loosely roll up, leaving left end of burrito open. Repeat with remaining tortillas, bean mixture and rice mixture.
- Place burritos in ungreased 12X8X2-inch baking dish. Cover; bake 20 minutes or until heated through. Serve with pineapple salsa, sour cream and green onions.
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