Cafe Rio Burritos

I struck gold when I found this recipe laying on one of the computers at work!!!

2 1/2 lb roast (beef or pork)
1 package flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
1/2 cup brown sugar
15 oz can black beans (warmed and drained)
1/3 lb Monterrey Jack Cheese, grated
Rice (prepared with chicken broth instead of water if desired for flavor)

For sauce, combine:
1/2-3/4 cup green chile sauce
1/2 cup brown sugar
Pour mixture over shredded meat and mix together.

Heat over to 350 degrees. Spray 9x13 pan with Pam. Pour 1/2 cup green chile sauce in bottom of pan. Sprinkle each tortilla with shredded cheese, rice, black beans and 1/3 cup meat mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burritos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted. Serve with creamy tomatillo sauce and garnish wish your choice of tomatoes, salsa, guacamole, and sour cream.

*You can also cook chicken in crock pot in a can of chicken broth, then shred and mix with sauce.