Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Difficulty Level: Intermediate

Ingredients:

• 1 tbsp corn oil
• 1/2 lb (roughly 4 pieces) boneless, thin-sliced pork chops or tenderloins
• 1 tsp oregano leaves, crumbled
• 4, 8″ flour tortillas
• 1 cup canned refried beans
• 1 1/3 cups Buholzer Brothers ™ Brick Cheese, shredded
• 1 ripe tomato, thinly sliced
• 1 ripe avocado, peeled and sliced
• 1/4 cup canned sliced jalapeno chiles, drained
• romaine lettuce, shredded
• cilantro, minced
• 1/4 cup salsa
• 1/4 cup mayonnaise
• salt and pepper to taste

Directions:

1. Heat oil in heavy skillet over medium-high heat. Quickly saute pork chops or tenderloins, turning once, until cooked through, about 2 minutes per side. Remove from heat.
2. Salt and pepper to taste. Sprinkle oregano over the pork while hot, pressing into meat. Cut into pencil-size strips.
   Set aside.
3. Heat the tortillas until soft and keep warm. Also heat the refried beans.
   Spread the surface of each tortilla with 1/4 cup hot refried beans, 1/3 cup shredded brick cheese, and 1/4 of pork. Layer the tomato, avocado, jalapenos, lettuce, and cilantro, dividing evenly among the tortillas.
4. In a small bowl, combine the salsa and mayonnaise. Dollop 2 tbsp of the mixture over each tortilla filling. Roll up tortillas tightly; cut each in half diagonally to serve.

Compliments of the WMMB.