Pork and refried bean tostadas

7
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
You’ll love this quick weeknight meal of sautéed pork punched up with chili powder and cumin, served in a crisp tostada shell with creamy refried beans and chipotle sour cream. If pork is not a favorite, you can make it with flank steak or chicken.

Ingredients

uncooked lean boneless pork chop(s)

1 pound(s), trimmed and cut into thin strips

chili powder

1 tsp

ground cumin

½ tsp

table salt

½ tsp

cooking spray

1 spray(s)

light sour cream

½ cup(s)

canned chipotle peppers in adobo sauce

1 tsp, minced

fresh lime juice

1 Tbsp

fat free canned refried beans

1 cup(s), warmed

corn tostada shells

4 item(s), (6-inch), warmed

romaine lettuce

2 cup(s), shredded, shredded

fresh tomato(es)

1 large, chopped

uncooked scallion(s)

2 medium, thinly sliced

cilantro

¼ cup(s), chopped fresh

fresh lime(s)

1 item(s), cut into wedges

Instructions

  1. 1 Place pork in medium bowl; sprinkle with chili powder, cumin, and salt and toss to coat.
  2. 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. 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.
  4. Serving size: (1 tostada and 2 tablespoons sauce)

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