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.

Notes:

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


Recipe Yield: Yield: Serves 8

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Nutritional Information Per Serving:

Calories: 242
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 310 milligrams
Cholesterol: 50 milligrams
Protein: 22 grams
Carbohydrates: 24 grams



Recipe and image appear courtesy of the National Pork Board.

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