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1
Preheat oven to 400F.
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2
In a bowl toss pork with flour and salt to coat.
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3
In a skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown pork, stirring occasionally.
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4
Transfer pork to another bowl.
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5
Add remaining tablespoon oil to skillet and cook onion and bell pepper, stirring occasionally, until they begin to brown, about 2 minutes.
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6
Add water and cook, covered, until vegetables are tender, about 5 minutes.
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7
Add pozole or pinto beans and 1/2 cup enchilada sauce and simmer 3 minutes.
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8
Return pork to skillet and heat through.
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9
Stir in coriander and remove skillet from heat.
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10
Reserve 1/2 cup cheese.
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11
Put a tortilla on a work surface and mound one fourth pork mixture horizontally just below center of tortilla.
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12
Sprinkle pork filling with a heaping tablespoon of remaining cheese.
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13
Fold bottom edge of tortilla over filling and fold each side in over filling.
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14
Roll burrito away from you to completely enclose filling and make 3 more burritos in same manner with remaining tortillas, filling, and cheese.
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15
Arrange burritos in a shallow baking pan and sprinkle with reserved cheese.
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16
Bake burritos until cheese melts and tortillas are crisp, about 10 minutes.
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17
While burritos are baking, in a small saucepan heat remaining enchilada sauce over moderate heat until hot.
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18
Spoon enchilada sauce over burritos.
