These Double Decker Pork Carnitas and Refried Bean Tostadas are epic! Layers of crispy pork carnitas and refried beans topped with all the fixings!

Doesn’t that just roll of the tongue nicely? I think so.

I originally had this post planned for last Fridays post and well… when my youngest daughter was sick with a nasty fever/cough/cold that turned into an ear infection, missing four days of school {I know.} AND getting ready for my oldest having a weekend of baseball tournaments… everything went to hell in a hand basket, fast.  So let’s pretend it’s Friday… instead of Monday. Cool? I like Fridays better anyways…

Double Decker Pork Carnitas and Refried Bean Tostadas l SimplyScratch.com

Well it was a crazy-busy couple of days in the kitchen. There was even a point where I wished I had two crock pots. Yeah… I said it. But with a little planning I got it all together to turn out these fun and festive double-decker tostadas.

Pico de Gallo bowl

I made this AMAZING Pico de Gallo. GAH! You guys this pico is the BEST! It’s so easy I can make it blind folded, in my sleep backwards. I love this stuff. The End.

Crock Pot Refried Beans

I also made these kick-butt refried bean recipe but a day in advanced, finished photographing these the next day and only ate about half before making the tostadas… they’re THAT good!

cover and cook

I did the above all the while this pork carnitas recipe was doing it’s thang in the slow cooker.

Oh and I made homemade tostada shells. I mean c’mon, go big or go home right?

lay out

First you’ll want to let the shells sit out of the package, all spread out, so they can dry out a bit.

tostada making

Place them on a rimmed sheet pan, sprayed lightly with your Misto or baking spray. Slide them into a preheated 350 degree oven to toast up for about 20 minutes. Flip the corn shells halfway through and rotate the pans as they bake. I do the shells last so they don’t sit too long and get chewy. But of course you could always use store bought yellow corn tostada shells and call it good. Do your thang.

Double Decker Pork Carnitas and Refried Bean Tostadas l SimplyScratch.com

Then I just layered the crispy shells like so. Spread a little of the re-fried beans on a tostada shell, top with the shredded pork carnitas and repeat.

Double Decker Pork Carnitas and Refried Bean Tostadas l SimplyScratch.com

Top those layers with fresh avocado, pico, sour cream, a sprinkle of cotija cheese and a squeeze of fresh lime juice {and some thinly sliced radishes if you so desire}…  and then wash them down with a few of these. Naturally.

These pork carnitas and refried bean tostadas are what Cinco de Mayo dreams are made of. Party on!

Enjoy! And if you give Double Decker Pork Carnitas and Refried Bean Tostadas a try, let me know! Snap a photo and tag me on twitter or instagram!

Double Decker Pork Carnitas and Refried Bean Tostadas l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Double Decker Pork Carnita and Refried Bean Tostadas
Yield: 4 servings

Double Decker Pork Carnita and Refried Bean Tostadas

A double decker tostada with homemade pork carnitas and refried beans are topped with the works!

Prep Time 2 days
Total Time 2 days

Ingredients

  • 1 recipe for Slow Cooker Refried Beans or 1-2 large cans
  • 1 recipe for Slow Cooker Pork Carnitas
  • 8 corn tortillas or tostada shells, or more depending

TOPPINGS:

  • shredded iceberg lettuce
  • 1 recipe for Pico de Gallo
  • 1 avocado, cut into chunks
  • sour cream
  • lime wedges
  • cotija cheese
  • thinly sliced radishes
  • hot sauce

Instructions

FOR THE TOSTADA SHELLS:

Spread the corn tortillas out on a dish towel and let them dry out for about 30-45 minutes. Spray a couple of large rimmed sheet pan with your Misto or favorite baking spay. Arrange the corn tortillas on each pan and place in a preheated 350 degree oven. Bake for 10 minutes, flip and rotate the pans and bake for an additional 10 minutes or until crispy and golden.

FOR THE TOSTADAS:

Top one tostada with a little re-fried beans and shredded pork carnitas. Repeat with a second layer. Top with a few spoonfuls of Pico de Gallo, shredded lettuce, avocado, sour cream, cotija cheese and cilanto... or any other toppings your heart desires!

Enjoy!

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