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Black Bean and Pork Tostadas

Black Bean and Pork Tostadas Recipe. Diabetic Friendly, low carb recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

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

Yield: Serves 8
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  • 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


  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.

Nutritional Information (Per Serving)
Protein:22 g
Sodium: 310 mg
Cholesterol:50 mg
Fat: 8 g
Saturated Fat: 2 g
Dietary Fiber: 5 g
Carbohydrates: 24 g

Source: NPB

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