Ingredients
1 pound boneless pork, cut into 3/4-inch cubes1 tablespoon olive oil1 can (10 ounces) diced tomatoes and green chilies, undrained2 garlic cloves, minced1 cup water1 cup diced fresh tomato1/2 cup chopped onion1/4 cup chopped green pepper1/2 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cumin5 teaspoons cornstarch2 tablespoons cold water1 can (16 ounces) refried beans10 flour tortillas (6 inches), warmed
Preparation
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.
Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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.
