Ingreadient

• 1 pound dried pinto beans
• 1 (3 pound) boneless pork loin roast, trimmed
• 3 (4 ounce) cans chopped green chilies
• 1 large onion, chopped 1/3 cup chili powder
• 1/2 cup reduced-sodium chicken broth
• 30 (6 inch) flour tortillas
• 4 cups shredded reduced-fat cheddar cheese
• 2 cups picante sauce
• 1 egg white
• 2 teaspoons water