¾ pound pork loin, cut into 1-inch cubes
1 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons olive oil
1 15.5-ounce can pinto beans, rinsed
¾ cup green enchilada sauce
12 corn tortillas, warmed
3 ounces cotija or Feta, crumbled (½ cup)
¼ small red onion, sliced
Cilantro leaves and lime wedges, for serving