1/4 each medium green, sweet yellow, red and orange pepper, julienned
1/4 cup sliced onion
1-1/2 teaspoons canola oil
1/4 cup salsa
2 flour tortillas (8 inches), warmed
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
Place cornstarch in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a large skillet, cook the pork, peppers and onion in oil over medium heat until pork is no longer pink and vegetables are tender. Stir in salsa; heat through.
Place about 3/4 cup filling down the center of each tortilla; top with shredded cheese and sour cream. Fold in sides of tortillas.