Pork Cutlets Stuffed with Black Beans and Rice

Ingredients

• 15 oz black beans divided drained canned
• 1 cup chicken broth 
• 1 cup rice cold cooked
• 0.5 cup knudsen cream sour
• 4  green onions divided sliced
• 1 tsp oil 
• 1.5 lb pork cutlets thin
• 6 oz velveetaâ cut into 1/2-inch cubes
• 6 oz velveetaâ cut into 1/2-inch cubes

Equipment

• frying pan
• blender

Directions

1. Reserve 3 Tbsp. of the onions for garnish.
2. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
3. Heat oil in large nonstick skillet on medium-high heat.
4. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.
5. Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.)
6. Sprinkle with the reserved onions.