Pork Cutlets Stuffed with Black Beans and Rice

Directions

1. 1
   Reserve 3 Tbsp. of the onions for garnish.
2. 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. 3
   Heat oil in large nonstick skillet on medium-high heat.
4. 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. 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. 6
   Sprinkle with the reserved onions.