Ingredients

• 1 lb Deli mojo (or smoked) pork
• 1 (15 oz) can black beans
• 6 tostada shells
• ¾ cup salsa con queso
• 1 ½ cups shredded lettuce
• 1 cup diced fresh tomatoes
• ¼ teaspoon chipotle hot sauce

Steps

1. Preheat oven to 350°F. Microwave pork on HIGH 2–3 minutes until hot. Drain and rinse beans. Shred pork with 2 forks.
2. Arrange shells on baking sheet. Place 2 tablespoons salsa con queso in center of each shell; top with beans and pork. Bake 5–7 minutes until queso melts, tostadas are crispy, and pork is 165°F.
3. Top with lettuce, tomatoes, and hot sauce. Serve.

Ingredients

• 2 cups frozen light whipped topping
• 1 (11 oz) box frozen ripe plantains
• ¼ cup egg substitute (or 1 large egg)
• 2 tablespoons water
• ¼ cup light corn syrup (or honey)
• 4 teaspoons cinnamon-sugar, divided
• 1 (8 ct) can refrigerated crescent rolls

Steps

1. Preheat oven to 350°F. Place whipped topping in medium bowl to soften. Cut plantains into bite-size pieces; place in second medium bowl.
2. Beat egg substitute and water until blended. Stir corn syrup and 1 teaspoon cinnamon-sugar into plantains. Unroll dough on baking sheet; separate rolls. Arrange plantains evenly on 4 rolls; top with remaining 4 rolls and crimp edges to seal.
3. Brush with egg wash, then sprinkle ¼ teaspoon cinnamon sugar over each turnover; bake 15–20 minutes until golden. Meanwhile, whisk whipped topping and remaining 2 teaspoons cinnamon sugar; chill until ready to serve.
4. Cut each turnover in half and top with whipped topping mixture; serve.