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Description
This recipe is courtesy of Kathryn Doherty. 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!
Ingredients
US|METRIC
2 SERVINGS
- 8 corn tortillas (small)
- 1 lb. boneless thin cut pork loin chops (cut into 1/2 inch strips)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. taco seasoning
- 4.5 oz. diced green chilies (mild or hot)
- 14.5 oz. black beans (rinsed and drained)
- 2 cups shredded cheddar cheese
- shredded lettuce (or cabbage, optional)
- salsa (or chopped tomatoes, optional)
- avocado (or guacamole, optional)
- pickled red onions (optional)
- pickled jalapeños (or fresh jalapeños, optional)
- hot sauce (or sriracha, optional)
- greek yogurt (or sour cream, optional)
- fresh lime juice (optional)
- chopped fresh cilantro (optional)
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Directions
- 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.)
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