Ingredients
1 cup pre-diced fresh tomatoes
1 1/2 cups pre-diced red onions, divided
3–4 sprigs fresh cilantro (rinsed)
1 avocado (rinsed)
1 lime (rinsed)
cooking spray
1 (16-ounce) package fully cooked sweet barbecue pork (or beef)
1 1/4 cups shredded Mexican-blend cheese, divided
8 yellow corn tostada shells

Steps

1. Place tomatoes and 1/2 cup onions in medium bowl. Remove stems and chop cilantro (1 tablespoon); add to bowl. Cut avocado into quarters; remove skin, and cut into small pieces (about 3/4 cup); add to salsa. Squeeze juice of lime into salsa (1 1/2 tablespoons); toss well to mix.
2. Preheat large sauté pan on medium-high 2–3 minutes. Coat pan with cooking spray and add remaining 1 cup onions; cook 3 minutes or until onions begin to brown. Stir in barbecue meat and 1 cup cheese. Reduce heat to medium-low; simmer 4–5 minutes, stirring occasionally, until thoroughly heated and temperature reaches 165°F. Use meat thermometer to accurately ensure doneness.
3. Assemble tostadas by topping each with 1/4 cup meat mixture and 1/4 cup avocado salsa; sprinkle with 1 tablespoon cheese. Serve.

CALORIES (per 1/4 recipe) 581kcal; FAT 30g; CHOL 88mg; SODIUM 861mg; CARB 49g; FIBER 5g; PROTEIN 29g; VIT A 17%; VIT C 41%; CALC 30%; IRON 31%

Ingredients
1 (15-ounce) can black beans (drained and rinsed)
1/2 seedless cucumber (rinsed)
1 cup pre-diced fresh tomatoes
1/2 cup matchstick carrots
1/2 cup shredded Mexican-blend cheese
1/2 cup light olive oil vinaigrette

Steps
1. Place beans in large bowl. Chop cucumber into bite-size pieces; add to beans.
2. Stir in remaining ingredients; chill until ready to serve.

CALORIES (per 1/4 recipe) 223kcal; FAT 11g; CHOL 13mg; SODIUM 676mg; CARB 20g; FIBER 7g; PROTEIN 9g; VIT A 56%; VIT C 11%; CALC 14%; IRON 13%