YIELD Makes 4 servings
INGREDIENTS
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 Sour cream Sliced green onionsPREPARATION:
- 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.