Quick and easy pork tostadas
Quick and easy pork tostadas with green chilies, black beans and cheese on baked, crispy corn tostadas are a delicious dinner that’s ready in about 15 minutes!
Yield: 8 tostadas
Ingredients
- 8 small corn tortillas
- 1 lb. boneless thin cut pork loin chops, cut into ½ inch strips
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning
- 1 (4.5 oz.) can diced green chilies (mild or hot)
- 1 (14.5 oz.) can black beans, rinsed and drained
- 2 cups shredded cheddar or Monterey Jack cheese
Optional toppings:
- Shredded lettuce or cabbage, salsa or chopped tomatoes, avocado or guac, pickled red onions, pickled or fresh jalapeños, hot sauce or sriracha, Greek yogurt or sour cream, fresh lime juice, chopped fresh cilantro
Instructions
- Preheat oven to 375.
- Place tortillas in a single layer on two ungreased baking sheets. (You can line with parchment paper or aluminum foil for easy clean-up.)
- Bake tortillas for 7-8 minutes, until crispy and slightly browned. (You can brush with some olive oil if you prefer, but it’s not necessary.)
- Meanwhile, heat oil in a large skillet over medium-high heat.
- Season the pork strips with the taco seasoning. Add pork strips and cook for 4-5 minutes, until just cooked through, stirring regularly.
- Add the green chilies and black beans and stir to warm through.
- Layer the tortillas with the pork mixture and top each tortilla with ¼ cup shredded cheese.
- Return to the oven and bake for 2-3 more minutes, until the cheese is melted.
- Add desired toppings and serve hot!
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Notes
I use boneless thin cut pork loin chops, which are available at many grocery stores. You could also substitute a thin boneless pork chop or a larger one that’s cut in half horizontally and then sliced. (You want to get down to smaller strips that are more bite size.)
The recipe calls for black beans but you could also use pinto beans. Or you can spread refried beans on the tostada shells and top with the pork mixture.
I usually use a can of mild green chilies for my kids’ sake, but you can spice these up a bit with a can of hot green chilies. (Or leave them out if you’re not a fan.)
Homemade taco seasoning is awesome (and takes just 5 minutes to mix up) but store-bought is of course fine to use here too.
Shredded cheddar or Monterey Jack or Pepper Jack cheese would work here. Or you can use a Mexican-style cheese blend.
Nutrition
Serving: 2tostadas | Calories: 694kcal | Carbohydrates: 36g | Protein: 51g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 651mg | Fiber: 7g | Sugar: 2g
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