Plan for leftover pork roast to make this tasty dish. Makes a great dish for family nights or when watching the big game.

Ingredients

• 4 cups cooked pork loin, shredded
• 1 tablespoon Mexican seasoning, (blend of cumin, cayenne and garlic powder)
• 1 tablespoon vegetable oil
• 8 tostadas
• 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

Directions

1. 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.
2. 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.
3. 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.