Pork And Pinto Bean Enchilada Tacos

• 3/4 pound pork loin cut into 1" cubes
• 1 teaspoon ground cumin
• black pepper
• 2 tablespoons EVOO
• 15 1/2 ounces pinto beans rinsed
• 3/4 cup green enchilada sauce
• 12 corn tortillas warmed
• 3 ounces cotija or feta, crumbled
• 1/4 red onion small, sliced
• lime wedges

1. Season the pork with the cumin and 1/2 teaspoon each salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown and almost cooked through, 5 to 7 minutes.
2. Add the beans and enchilada sauce. Cook, stirring occasionally, until the pork is cooked through and the beans are hot, 4 to 6 minutes.
3. Divide the pork and beans among the tortillas. Top with the cheese, onion, and cilantro. Serve with the lime wedges.

pork loin, ground cumin, black pepper, evoo, pinto beans, green enchilada sauce, corn tortillas, feta, red onion, lime wedges

Taken from www.yummly.com/recipe/Pork-and-Pinto-Bean-Enchilada-Tacos-1345410 (may not work)