Ingredients

1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive or vegetable oil
1 (10 ounce) can 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 (16 ounce) can refried beans
10 (6 inch) flour tortillas, warmed

Procedure

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 cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Meanwhile, heat refried beans; spread evenly on tortillas. Spoon pork mixture down the center of tortillas; fold in sides.