Ingredients

• 1 cup diced fresh tomatoes
• 1 ½ cups diced red onions, divided
• 3–4 sprigs fresh cilantro
• 1 Hass avocado
• 2 limes, for juice
• Cooking spray
• 1 (16 oz) package fully cooked sweet barbecue pork (or beef)
• 1 ¼ cups shredded Mexican-style cheese blend, divided
• 8 yellow corn tostada shells

Steps

1. Place tomatoes and ½ cup onions in medium bowl. Chop cilantro leaves (1 tablespoon) and add to bowl. Cut avocado into quarters, then remove skin and pit and cut into small pieces (about ¾ cup); add to tomato mixture. Squeeze limes for juice (1 ½ tablespoons); stir into tomato mixture and toss to mix.
2. Preheat large sauté pan on medium-high 2–3 minutes. Remove pan from heat and coat with spray. Add remaining 1 cup onions; cook 3 minutes or until onions begin to brown. Stir in pork and 1 cup cheese. Reduce heat to medium-low; simmer 4–5 minutes, stirring occasionally, until thoroughly heated and meat is 145°F.
3. Assemble tostadas by topping each shell with ¼ cup meat mixture and ¼ cup avocado salsa; sprinkle with 1 tablespoon cheese. Serve.

Ingredients

• 1 (15.25 oz) can black beans
• ½ seedless cucumber
• 1 cup diced fresh tomatoes
• ½ cup matchstick carrots
• ½ cup shredded Mexican-style cheese blend
• ½ cup light olive oil vinaigrette

Steps

1. Drain and rinse beans, then place in large bowl. Chop cucumber into bite-size pieces and add to bowl.
2. Stir in remaining ingredients. Cover and chill until ready to serve.