Categories: Meats, Vegetables 
      Yield: 1 servings 
  
      5    Tortillas, flour; 8 inch 
           Vegetable oil 
 
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      1 tb Vegetable oil 
    1/2 lb Pork tenderloin;cut in 
           -strips 
      1    Onion;chopped 
      2    Cloves;minced 
  1 1/2 ts Chili powder 
    3/4 ts Cumin,dried 
    3/4 ts Oregano,dried 
    1/4 ts Pepper 
      1    Red,green,yellow peppers 
           -sweet; chopped 
    1/2 c  Corn kernels 
      1 cn Red kidney beans;drained 
    1/2 c  Salsa 
      1 c  Light sour cream 
    1/4 c  Coriander;fresh, chopped 
      2 c  Cheddar cheese;shredded 
           Sweet pepper strips 
  
    In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 
  to 15 seconds per side or until golden, pressing down bubbles with 
  spatula; drain on paper towels. 
    Filling: In large skillet, cook pork in oil over medium-high heat for 5 
  minutes or till no longer pink inside. Remove with slotted spoon. Cook 
  onion and garlic over medium heat for 2 minutes or till softened. Stir in 
  chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add 
  sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved 
  pork, beans and salsa. Stir together sour cream, chilies and coriander. 
     Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream 
  mixture. Top with one quarter of the pork mixture and 1/4 c of the cheese. 
  Repeat layers, ending with tortilla. 
     Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake 
  for 3 minutes or until cheese is melted. Garnish with pepper strips. Let 
  stand for 5 minutes before slicing. Serve with remaining sour cream 
  mixture. 
  MAKES: 4-6 SERVINGS