Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 generously

　　1/2 pound pork loin, cut into 3/4-inch pieces

　　1 tablespoon all-purpose flour

　　1/2 teaspoon salt

　　3 tablespoons vegetable oil

　　1 medium onion, sliced thin

　　1 red bell pepper, cut into 3/4-inch pieces

　　1/4 cup water

　　a 15- to 19-ounce can pozole (hominy) or pinto beans,drained

　　a 10-ounce can mild enchilada sauce

　　1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped

　　1 cup coarsely grated Monterey Jack or mozzarella (about 1/4 pound)

　　four 10- to 11-inch flour tortillas

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

In a bowl toss pork with flour and salt to coat. In a skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown pork, stirring occasionally. Transfer pork to another bowl.

　　

Step 3

Add remaining tablespoon oil to skillet and cook onion and bell pepper, stirring occasionally, until they begin to brown, about 2 minutes. Add water and cook, covered, until vegetables are tender, about 5 minutes. Add pozole or pinto beans and 1/2 cup enchilada sauce and simmer 3 minutes. Return pork to skillet and heat through. Stir in coriander and remove skillet from heat.

　　

Step 4

Reserve 1/2 cup cheese. Put a tortilla on a work surface and mound one fourth pork mixture horizontally just below center of tortilla. Sprinkle pork filling with a heaping tablespoon of remaining cheese. Fold bottom edge of tortilla over filling and fold each side in over filling. Roll burrito away from you to completely enclose filling and make 3 more burritos in same manner with remaining tortillas, filling, and cheese.

　　

Step 5

Arrange burritos in a shallow baking pan and sprinkle with reserved cheese. Bake burritos until cheese melts and tortillas are crisp, about 10 minutes. While burritos are baking, in a small saucepan heat remaining enchilada sauce over moderate heat until hot.

　　

Step 6

Spoon enchilada sauce over burritos.