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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners. Ingredients:
1 pound boneless pork, cut into 3/4-inch cubes |
1 tablespoon olive oil |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
2 garlic cloves, minced |
1 cup water |
1 cup diced fresh tomato |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
5 teaspoons cornstarch |
2 tablespoons cold water |
1 can (16 ounces) refried beans |
10 flour tortillas (6 inches), warmed |
Directions:
1. In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender.
2. Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Yield: 4-6 servings.
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