Pork and refried bean tostadas
4
Points®
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
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 refried beans
1 cup(s), warmed
Corn tostada shells
4 shell(s), (6-inch), warmed
Romaine lettuce
2 cup(s), shredded, shredded
Tomato
1 large, chopped
Scallions
2 medium, thinly sliced
Cilantro
¼ cup(s), chopped fresh
Lime
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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