These tostadas were the second dinner prepared from the original Spice-Encrusted Pork Tenderloin posted earlier. I was so excited to be using left-over meat to prepare an entirely new and exciting meal.
These were absolutely delicious!! The combination of the spicy pork, salsa, and beans was perfect and packed with huge flavor! At first, I was tempted to leave out the black beans and salsa combination, that the recipe called for but after tasting the first bite of my tostada I was so thankful that I went ahead and prepared it! To be honest, the beans didn't look appetizing at all, but..oh, my they had tremendous flavor!
This meal was another successful one for our household, not only delicious and packed with tons of flavor but also a great savings on the weekly budget! Hooray!
From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
3 tablespoons corn oil
6 (5-inch) corn tortillas
3 cups Seasoned Black Beans (Recipe follows)
1 (15.5-ounce) jar prepared salsa
Guacamole (I omitted)
2 pork tenderloins, warmed and shredded
1 (16-ounce) container sour cream
In a large nonstick skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels.
In a small saucepan, add beans, and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.
To assemble tostadas, layer beans, salsa, guacamole, shredded pork and sour cream on each tortilla. Garnish with fresh cilantro, if desired.
Seasoned Black Beans
(I halved this recipe for our tostadas)
4 (15-ounce) cans black beans, drained
2 (10-ounce) cans diced tomatoes with green chilies
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a medium saucepan, combine beans, tomatoes, salt and pepper. Cook according to above directions.
Source: Cooking with Paula Deen Jan/Feb 2009