Shredded Pork and Vegetable Tostadas

Another recipe from WW Take Out Tonight - one of the best cookbooks ever! 4 Points. Start Step 3 at the same time as you start Step 1 if you use two skillets.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1⁄2 lb  pork tenderloin, cut into strips
• 1⁄2 teaspoon salt
• 1  onion, thinly sliced
• 1  red bell pepper, seeded and thinly sliced
• 1  garlic clove, minced
• 4  corn tortillas, 6 inches in diameter
• 1⁄2 cup  refried beans, warmed
• 1  tomatoes, chopped
• 1⁄4 cup cheese
• 2  tablespoons fresh cilantro, chopped

Directions

1. Heat a small skillet over medium-high heat. Add 1 tortilla and cook until crisp, about 3 minutes on each side. Put on a plate. Repeat with the remaining tortillas.
2. Heat the oil in a medium skillet over medium-high heat. Add pork and salt. Cook, tossing occasionally, until browned for about 6 minutes. Put on a plate.
3. Add the onion, bell pepper and garlic to the skillet. Cook for about 8 minutes or until the veggies are tender, stirring occasionally.
4. Add pork for another 2 minutes to warm through.
5. Spread the beans on the tostada shells, then top with the pork mixture, tomato, cheese and cilatro.