Spicy Green And Red Pork Loin Tostadas Recipe


Health IndexJust EnjoyCuisine
Main Ingredient


 Ground red pepper1 Tablespoon
 Dried oregano1 Tablespoon
 Salt1 Teaspoon
 Black pepper1 Teaspoon
 Boneless pork loin roast1 1⁄2 Pound, trimmed (1 whole)
 Cooking spray1
 Chopped yellow onion3 Cup (48 tbs)
 Garlic3 Clove (15 gm), minced
 Chopped red bell pepper1 Cup (16 tbs)
 Green salsa1 Cup (16 tbs) (bottled)
 Frozen corn kernels1⁄2 Cup (8 tbs)
 Canned black beans1⁄2 Cup (8 tbs), drained, rinsed
 Crushed red pepper1 Teaspoon
 Hot sauce1 Teaspoon
 Diced red apple1⁄2 Cup (8 tbs)
 Chopped fresh cilantro1⁄2 Cup (8 tbs)
 6 inch corn tortillas8
 Shredded monterey jack cheese2 Ounce (1/2 cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2814 Calories from Fat 702

% Daily Value*

Total Fat 77 g119.2%

Saturated Fat 31.1 g155.6%

Trans Fat 0.3 g

Cholesterol 587.5 mg

Sodium 4469.6 mg186.2%

Total Carbohydrates 295 g98.2%

Dietary Fiber 48.3 g193.2%

Sugars 26.9 g

Protein 237 g473.5%

Vitamin A 252.2% Vitamin C 433.4%

Calcium 117.5% Iron 131.2%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°.
2. To prepare pork, combine first 4 ingredients in a small bowl. Rub pork with pepper mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until a thermometer registers 155°; cool and shred with 2 forks.
3. To prepare black bean and corn salsa, heat a non-stick skillet coated with cooking spray over medium-high heat. Add onion and garlic, saute 2 minutes or until tender. Add bell pepper and next 5 ingredients (bell pepper through hot sauce). Reduce heat to low,- cook 20 minutes, stirring occasionally. Stir in apple and cilantro,- cook 5 minutes, stirring occasionally.
4. Warm tortillas according to package directions. Place 1/2 cup pork on each tortilla, top with 1/2 cup black bean and corn salsa. Sprinkle with 1 tablespoon cheese.