Ancho Pork and Black Bean Tostadas

Ancho Pork and Black Bean Tostadas
Makes 10
Prep 30 m
Cook 10 m
Slow Cook on HIGH for 6 hours or LOW for 8 hours

Ingredients

Ancho Pork and Black Bean Tostadas

Pineapple- Habanero Salsa

Directions

Ancho Pork and Black Bean Tostadas

  1. 1 of 6 Coat slow cooker bowl with nonstick cooking spray. Season pork with salt and pepper. Place in slow cooker. Sprinkle with ancho chile powder, cumin, oregano and cinnamon.
  2. 2 of 6 Place onion, garlic and tomatoes around pork. Pour broth down sides of bowl.
  3. 3 of 6 Cover and cook on HIGH for 6 hours or LOW for 8 hours.
  4. 4 of 6 Remove pork to a cutting board and shred with 2 forks. Return to slow cooker; stir in beans and heat through.
  5. 5 of 6 Heat oil in a skillet to 375 degrees . Cook tortillas in batches 1 minute per side or until crisp. Place on a paper-towel-lined baking sheet.
  6. 6 of 6 Top each tortilla with 1/2 cup of the pork, some shredded lettuce and Pineapple Habanero Salsa.

Pineapple- Habanero Salsa

  1. 1 of 1 Combine 2 1/2 cups diced fresh pineapple, 1/4 cup finely chopped sweet pepper, 1 habanero pepper, seeded and chopped, 2 tbsp chopped cilantro, and 1 tbsp each lime and olive oil. Season with 1/8 tsp salt.
Nutrition Information for Ancho Pork and Black Bean Tostadas
Servings Per Recipe: 10
Per Serving: 20 g carb., 4 g fiber, 11 g pro., 312 mg sodium, 16 g Fat, total, 24 mg chol., 255 kcal cal., 2 g sat. fat