Sweet Pork Baked Burritos
Sweet Pork Baked Burritos you can get on the table in no time! Shredded sweet pork burritos served enchilada style in portions perfect for family dinner.
For the Shredded Pork
Sear pork on all sides until browned. Place pork in slow cooker with Coke, brown sugar, and enchilada sauce. Cook on high for 3-4 hours or low for 6-8 hours or until pork is tender and shreds easily. Shred pork, place back in crock pot and set aside.
For the Cilantro Lime Rice
In the meantime, place rice, chicken broth, lime, garlic and cilantro in a rice cooker and cook until done (you can also do this on the stove following rice package instructions).
For the Burritos
Preheat oven to 350-degrees.
Pour about 3/4 cup of the green enchilada sauce over the bottom of a 9x13 glass pan and spread evenly.
In each flour tortilla shell, place about 1/4 cup shredded pork, scoop of rice (to taste), scoop of black beans (lightly drained, to taste), about 2-3 tablespoons of green enchilada sauce, and a sprinkle of cheese (to taste). Place burritos along the bottom of the prepared 9x13 pan.
Pour remaining green enchilada sauce evenly over the top and sprinkle with remaining cheese.
Bake for 20-25 minutes or until cheese is hot and bubbly.
Serve with any extra remaining rice and beans.
Calories: 697kcal | Carbohydrates: 96g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1858mg | Potassium: 635mg | Fiber: 8g | Sugar: 38g | Vitamin A: 1113IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 4mg