Shredded Pork and Vegetable Tostadas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another recipe from WW Take Out Tonight - one of the best cookbooks ever! 4 Points. Start Step 3 at the same time as you start Step 1 if you use two skillets. Ingredients:
1 teaspoon olive oil |
1/2 lb pork tenderloin, cut into strips |
1/2 teaspoon salt |
1 onion, thinly sliced |
1 red bell pepper, seeded and thinly sliced |
1 garlic clove, minced |
4 corn tortillas, 6 inches in diameter |
1/2 cup refried beans, warmed |
1 tomato, chopped |
1/4 cup cheese |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Heat a small skillet over medium-high heat. Add 1 tortilla and cook until crisp, about 3 minutes on each side. Put on a plate. Repeat with the remaining tortillas.
2. Heat the oil in a medium skillet over medium-high heat. Add pork and salt. Cook, tossing occasionally, until browned for about 6 minutes. Put on a plate.
3. Add the onion, bell pepper and garlic to the skillet. Cook for about 8 minutes or until the veggies are tender, stirring occasionally.
4. Add pork for another 2 minutes to warm through.
5. Spread the beans on the tostada shells, then top with the pork mixture, tomato, cheese and cilatro.
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