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Portions: 4 to 6
Cooking time: 20 minutes
Preparation time: 20 minutes
St-Hubert Texan Style Pork back Ribs, thawed
2 c (500 ml) cooked rice
1 c (250 ml) red kidney beans
1 c (250 ml) corn
1 c (250 ml) grated cheddar or Tex-Mex blend cheese
4 to 6 large tortillas
Sour cream to taste
Salsa to taste
Pour the rib sauce into a small bowl.
Debone the ribs and put the meat in a large bowl.
Add rice, kidney beans, corn and cheese.
Stir in the sauce, adjusting the amount to taste.
Reheat the mixture in the microwave or a non-stick pan.
Arrange tortillas on a work surface, then spread out the mixture to make a log in the middle of each.
For each tortilla, fold the left and right ends over the filling, then roll from the bottom to the top, wrapping the mixture.
In a nonstick pan on medium heat, brown burritos to make them slightly crispy and serve with sour cream and/or salsa.
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