• 4   cups 
    cooked pork loin, shredded
  • 1   tablespoon 
    Mexican seasoning, (blend of cumin, cayenne and garlic powder)
  • 1   tablespoon 
    vegetable oil
  • 8   
  • 2   cups 
    refried black beans, OR refried red beans
  • 1/2  cup 
    red onions, thinly sliced
  • 1/2  cup 
    radishes, thinly sliced
  • 4   cups 
    lettuce, shredded
  • 2   tablespoons 
    queso fresco cheese, crumbled
  • 2   tablespoons 
    cilantro, finely chopped
  • 4   
    limes, cut into wedges
    Hot sauce, if desired
Stir together cooked pork and Mexican seasoning. Heat oil in large skillet over medium-high heat. Add pork to skillet and saute for about 2 minutes to brown.
Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork. Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro.
Serve with lime wedges and hot sauce, if desired.

Cook 2-inch pork loin chunks in boiling water for 1-1/2 hours or until tender and easy to shred when cooled.
Nutrition information
Per Serving: cal. (kcal) 242, Fat, total (g) 8, chol. (mg) 50, sat. fat (g) 2, carb. (g) 24, fiber (g) 5, pro. (g) 22, sodium (mg) 310, Percent Daily Values are based on a 2,000 calorie diet
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