- 2 teaspoons grated lime peel
- 1/4 cup fresh lime juice
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh cilantro
- 1/2 teaspoon crushed red pepper flakes
- 5 tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
- 1 pound boneless pork loin chops or pork tenderloin, cut into 1/2-inch cubes
- 2 small onions, thinly sliced
- 1 (16 ounce) can Old El Paso® fat-free refried beans
- 1 (11.5 ounce) package Old El Paso® flour tortillas for burritos
- 2 cups shredded pepper Jack or Monterey Jack cheese
- 1 cup Old El Paso® Thick 'n Chunky Salsa, or more as needed
- 1 (8 ounce) container sour cream
- In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil. Add pork; seal bag and turn to coat with lime mixture. Refrigerate 30 minutes to 2 hours to marinate.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown. Remove onions from skillet; keep warm.
- Heat oven to 375 degrees F. Remove pork from marinade; drain pork on paper towels to remove excess moisture. Discard marinade.
- In same skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center. Remove skillet from heat; set aside.
- Brush 1 tablespoon oil on bottom and sides of 13×9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes. In medium microwavable bowl, place refried beans. Cover with microwavable paper towel; microwave on High about 1 minute or until warm.
- To assemble, spoon 2 tablespoons beans down center of each tortilla. Top with pork, onions and cheese. Roll up tortillas; place seam sides down in baking dish. Lightly brush remaining 1 tablespoon oil over tortillas.
- Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown. Serve with salsa and sour cream.