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Oaxacan Pork and Bean Tostada
with poblano, cheese, and crema
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Ground Pork
- 8 oz. Black Beans
- 2 Large Flour Tortillas
- 1 Poblano Pepper
- 2 fl. oz. Enchilada Sauce
- 2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Cream Cheese
- 1 oz. Light Sour Cream
- 2 Green Onions
- ½ tsp. Fiesta Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories840
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Carbohydrates59g
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Net Carbs50g
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Fat48g
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Protein46g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, follow same instructions.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Toast Tortillas and Prepare Ingredients
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet (some overlap is okay) and evenly top with 1 tsp. olive oil. Massage oil into tortillas.Toast in hot oven until browned and crispy, 5-7 minutes.Carefully remove from oven.While tortillas toast, trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add poblanos (use less if spice-averse), ground pork, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until poblanos are tender and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.Stir in enchilada sauce (to taste) and 1 Tbsp. water until combined, 1-2 minutes.Remove from burner.While pork mixture cooks, continue recipe. -
3 Make the Bean Mixture
Drain and rinse beans in a colander/strainer.
Place beans, 3 Tbsp. water, fiesta seasoning, a pinch of salt, and cream cheese in a microwave-safe bowl. Mash with a fork until slightly smooth.Microwave uncovered until cream cheese is melted, 1-2 minutes.Carefully remove from microwave and stir to combine. Set aside. -
4 Assemble and Bake Tostadas, Make Crema, and Finish Dish
Evenly spread bean mixture on tortillas. Evenly top bean mixture with pork mixture, white portions of green onions, then shredded cheese.
Bake in hot oven until cheese is melted, 2-3 minutes.Carefully remove from oven.While tostadas bake, in a mixing bowl, combine sour cream and 1 tsp. water. Set aside.Plate dish as pictured on front of card, topping tostada with crema and green portions of green onions. Cut into triangles, if desired. Bon appétit!
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