Pork and refried bean tostadas
Uncooked lean boneless pork chop(s)
1 pound(s), trimmed and cut into thin strips
Light sour cream
Canned chipotle peppers in adobo sauce
1 tsp, minced
Fresh lime juice
Fat free canned refried beans
1 cup(s), warmed
Corn tostada shells
4 shell(s), (6-inch), warmed
2 cup(s), shredded, shredded
1 large, chopped
2 medium, thinly sliced
¼ cup(s), chopped fresh
1 item(s), cut into wedges
- 1 Place pork in medium bowl; sprinkle with chili powder, cumin, and salt and toss to coat.
- 2 Spray large skillet with nonstick spray and set over medium- high heat. Add half of pork and cook, stirring often, until browned and cooked through, about 6 minutes. Transfer to plate and keep warm. Repeat with remaining pork.
- 3 Meanwhile, to make sauce, stir together sour cream, chipotles en adobo, and lime juice in small bowl. Spread warmed beans evenly on tostada shells. Top with lettuce, then with pork, tomato, scallions, and cilantro; drizzle with sauce. Serve with lime wedges.
- Serving size: (1 tostada and 2 tablespoons sauce)