1 tablespoon Mexican seasoning, (blend of cumin, cayenne and garlic powder)
1 tablespoon vegetable oil
2 cups refried black beans, OR refried red beans
1/2 cup red onions, thinly sliced
1/2 cup radishes, thinly sliced
4 cups lettuce, shredded
2 tablespoons queso fresco cheese, crumbled
2 tablespoons cilantro, finely chopped
4 limes, cut into wedges
hot sauce, if desired
Stir together cooked pork and Mexican seasoning. Heat oil in large skillet over medium-high heat. Add pork to skillet and saute for about 2 minutes to brown.
Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork. Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro.
Serve with lime wedges and hot sauce, if desired.
* Cook 2-inch pork loin chunks in boiling water for 1-1/2 hours or until tender and easy to shred when cooled.