Pork Cutlets Stuffed with Black Beans and Rice

1. 1

   Reserve 3 Tbsp.

2. 2

   of the onions for garnish.

3. 3

   Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside.

4. 4

   Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.

5. 5

   Heat oil in large nonstick skillet on medium-high heat.

6. 6

   Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min.

7. 7

   or until browned on all sides, turning occasionally.

8. 8

   Meanwhile, place remaining beans, broth and sour cream in blender; cover.

9. 9

   Blend until smooth.

10. 10

    Rearrange meat roll-ups if necessary so roll-ups are seam-side down.

11. 11

    Cover with bean sauce.

12. 12

    Reduce heat to medium; simmer 15 min.

13. 13

    or until sauce is thickened and meat is cooked through.

14. 14

    (Do not let sauce boil.)

15. 15

    Sprinkle with the reserved onions.

* Per serving · 4 servings · Values may vary.