2/3 cup cooked pinto or kidney beans, or 1 small can, drained (150 millilitres)
1 tablespoon olive oil (15 millilitres)
1 red pepper, diced
2 plum tomatoes, diced
¼ cup fresh chopped parsley (50 millilitres)
3 green onions, chopped
4 (8-inch) flour tortillas
½ cup grated smoked provolone (125 millilitres)
Preheat oven to 375 degrees Fahrenheit.
In small skillet heat the pulled pork with some of the cooking sauce until hot and sauce is covering it. Keep warm.
Meanwhile, heat oil in medium skillet, on medium high. When hot, add the red peppers, beans and chopped tomatoes and saute until peppers begin to soften. Add the parsley, coriander and green onions. Remove from heat and season to taste.
To assemble, lay tortilla on board. Sprinkle with quarter of the cheese. Arrange warm pulled pork on top in a single layer. Sprinkle with bean mixture and cover with quarter of the cheese. Top with a second tortilla. Repeat with other tortillas, creating two sandwiches.
Bake for seven to nine minutes, until golden and cheese is bubbling, turning once. Cut into wedges.