Smothered Chili Verde Burritos

• cubed pork tenderloin (or chicken)1 lb
• jalapenos2

  seeded and chopped

• green bell pepper1

  diced

• tomatillos2

  diced small

• chopped onion1 cup
• chicken stock↗2 cups
• cornstarch↗2 tablespoons
• salt↗
• pepper↗
• refried beans1

  (16 ounce) can (I like Rosarita)

• cheddar cheese↗3 cups
• flour tortillas↗8

  (or wheat tortillas for all of you health cautious people)

Step-by-step instructions

1. 1

   Heat oil in large skillet.

2. 2

   Add diced onions and sauté until onions are translucent.

3. 3

   Add cubed meat salt and pepper to taste and cook until done.

4. 4

   Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.

5. 5

   Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.

6. 6

   Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.

7. 7

   Warm tortillas.

8. 8

   Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.

9. 9

   When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.

10. 10

    Heat in a 350 degree oven until cheese is melted.