1

To make the salsa: Rinse the onion in a sieve under cold water. In a medium bowl, mix the onions with the remaining salsa ingredients. Allow salsa to stand at room temperature and drain in a sieve just before serving.

2

To make the rub: In a small bowl, mix the rub ingredients. Allow the pork to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and season with

3

The rub.

4

In a medium saucepan over low heat, warm the beans for about 10 minutes, stirring occasionally.

5

Grill the pork over Direct Medium heat until the meat is firm and no longer pink in the center, 5 to 7 minutes, turning once. Cut into thin strips. Grill the tortillas over Direct Medium heat until lightly marked and warm, about 30 seconds per side. Lay the tortillas on a work surface. Spoon the refried beans in the center of each tortilla, spreading them to within 1 inch of the edge. Evenly divide the pork and salsa over the beans. Spoon some sour cream on top. Fold the bottom edge of each tortilla up and over the filling. Fold in the opposite sides just until they meet in the center. Roll up from the bottom. Serve warm.