Smothered Sweet Pork Burritos

2 ½- 3 lbs  pork (any cut will work)

1 pkg (10 count) flour tortillas

2 cans (15 oz) mild green enchilada sauce, divided

½ c. brown sugar

1 - 15 oz. Can black beans, rinsed well

1 bunch cilantro, chopped (optional)

1/3 lb. Montery jack cheese (or cheddar), grated

Garnishes: chopped tomatoes, lettuce, sour cream, guacamole

                  salsa, cilantro dressing below

Cut pork into large cubes and place in crock pot with ½ c. water.  Season with salt, pepper & garlic powder.  Cook on high 4 hours or low 8 hours, until well done.  Remove meat and drain.  Shred meat using two forks and place in bowl.  Stir in ½ c. green enchilada sauce and brown sugar.  Heat oven to 350°.  Spray 9x13 dish with Pam.  Warm tortillas. Pour ½ c. green chili sauce on bottom of the dish.  Place 1/4-1/3 c. meat mixture in middle of tortilla, add 1-2 Tbsp. Black beans and 1-2 tsp. chopped cilantro.  Roll and place seam side down in dish.  Repeat with remaining tortillas.  Pour 1 ½ - 2 c. green enchilada sauce over burritos and sprinkle with cheese.  Cover with foil and bake 25-30 min. or until cheese is melted and burritos are heated through.  (Serves 6-8)

Cilantro Ranch Dressing (Café Rios)

1 pkg. dry Hidden Valley Ranch Dressing mix

2 tomatillos, quartered

1 clove garlic

½ bunch cilantro, including stems

1 jalapeno, seeded

juice of one lime

Make Ranch dressing according to package direction except only use half of the milk called for.  Put everything in a blender and mix well.  Chill.