Black Bean And Pork Tostadas - 24g Carbs, 5g Fiber
From: National Pork Board
Serves: 8
4 cups cooked pork loin, shredded
1 Tbsp Mexican seasoning, (blend of cumin, cayenne and garlic powder)
1 Tbsp 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 Tbsp queso fresco cheese, crumbled
2 Tbsp 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.
Serves: 8
Nutrition per Serving: 242 Calories, 8g Fat, 2g Saturated Fat, 50mg Cholesterol, 310mg Sodium, 22g Protein, 24g Carbs, 5g Fiber
Posted by: chefgloria1030@yahoo.com
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