Season the pork with the cumin and ½ teaspoon each salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown and almost cooked through, 5 to 7 minutes.
Add the beans and enchilada sauce. Cook, stirring occasionally, until the pork is cooked through and the beans are hot, 4 to 6 minutes.
Divide the pork and beans among the tortillas. Top with the cheese, onion, and cilantro. Serve with the lime wedges.
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