Monday, the day after having the Spice-Encrusted Pork Tenderloin and Seasoned Black Beans, I used the pork and beans to make Pork Tostados. It was wonderful on a Monday to come home and make a very simple meal. They were yummy and I would definitely make the pork and the tostados again!
3 T corn oil
6 (5-inch) corn tortillas
left over Seasoned Black Beans
left over Spice-Encrusted Pork Tenderloin
toppings: salsa, guacamole, sour cream, cilantro...
In a large nonstick skillet, heat corn oil over medium-high heat. cook tortillas on each side until golden. Drain on paper towels.
In a small saucepan, add beans and cook over medium-high heat, stirring often until all liquid has evaporated. Use a potato masher to mash beans.
To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla. Garnish with fresh cilantro, if desired.
I put salsa, black olives and cheddar cheese on mine.