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Black Bean & Pork Tostadas

Source of Recipe

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Black Bean & Pork Tostadas

Diabeticgourmet.com – e-mail
Yield: Serves 8

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:
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.

Per Serving: Calories: 242 ; Protein: 22 g ; Fat: 8 g ; Sodium: 310 mg; Cholesterol: 50 mg ; Saturated Fat: 2 g ; Dietary Fiber: 5 g ; Carbohydrates: 24 g