5    Tortillas, flour; 8 inch

           Vegetable oil
----------------------------------FILLING----------------------------------
      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