Spicy Green And Red Pork Loin Tostadas
|Ground red pepper||1 Tablespoon|
|Dried oregano||1 Tablespoon|
|Black pepper||1 Teaspoon|
|Boneless pork loin roast||1 1⁄2 Pound, trimmed (1 whole)|
|Chopped yellow onion||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Green salsa||1 Cup (16 tbs) (bottled)|
|Frozen corn kernels||1⁄2 Cup (8 tbs)|
|Canned black beans||1⁄2 Cup (8 tbs), drained, rinsed|
|Crushed red pepper||1 Teaspoon|
|Hot sauce||1 Teaspoon|
|Diced red apple||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|6 inch corn tortillas||8|
|Shredded monterey jack cheese||2 Ounce (1/2 cup)|
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.