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–+ servings

Double Decker Pork Carnita and Refried Bean Tostadas

Print Recipe
A double decker tostada with homemade pork carnitas and refried beans are topped with the works!
Course Mains & Entrees
Cuisine Tex Mex
Keyword avocado, beans, cilantro, corn tortillas, pork, sour cream, tomatoes
Prep Time 2 days
Total Time 2 days
Servings 4 servings
Calories 628
Author Laurie McNamara

Ingredients

  • 2 cups refried beans
  • 4 cups pork carnitas
  • 8 tostada shells or more depending

TOPPINGS:

  • 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!

Nutrition

Serving: 2tostadas | Calories: 628kcal | Carbohydrates: 39g | Protein: 42g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1013mg | Potassium: 789mg | Fiber: 10g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 4mg