1. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil. 2. Add pork; seal bag and turn to coat with lime mixture. 3. Refrigerate 30 minutes to 2 hours to marinate. 4. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. 5. Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown. 6. Remove onions from skillet; keep warm. 7. Heat oven to 375°F 8. Remove pork from marinade; drain pork on paper towels to remove excess moisture. 9. Discard marinade. 10. In same skillet, heat 1 tablespoon of the oil over medium-high heat. 11. Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center. 12. Remove skillet from heat; set aside. 13. Brush 1 tablespoon oil on bottom and sides of 13x9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes. 14. In medium microwavable bowl, place refried beans. 15. Cover with microwavable paper towel; microwave on High about 1 minute or until warm. 16. To assemble, spoon 2 tablespoons beans down center of each tortilla. 17. Top with pork, onions and cheese. 18. Roll up tortillas; place seam sides down in baking dish. 19. Lightly brush remaining 1 tablespoon oil over tortillas. 20. Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown. 21. Serve with salsa and sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
