Pork and Pinto Bean Enchilada Tacos
Ingredients
- ¾ pound pork loin, cut into 1-inch cubes
- 1 teaspoon ground cumin
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 1 15.5-ounce can pinto beans, rinsed
- ¾ cup green enchilada sauce
- 12 corn tortillas, warmed
- 3 ounces cotija or Feta, crumbled (½ cup)
- ¼ small red onion, sliced
- Cilantro leaves and lime wedges, for serving
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