Smoky Pork and Pineapple Tostadas

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These flavoursome pork mince tostadas topped with a pineapple, tomato and herb salsa are great as a casual meal for family or friends.

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Cooking Skill: Easy

Ingredients

500g pork mince (5% fat)
2 teaspoons oil
1 small onion, peeled and finely chopped
1-2 tablespoons prepared chipotle paste
1 x 200g can pineapple rings in fruit juice, drained (juice reserved) and finely chopped
½ x 400g can black beans or red kidney beans in water, drained
Large handful freshly chopped coriander leaves
8 small tortillas
½ iceberg lettuce, finely shredded
2 small tomatoes, roughly chopped

Method

Step 1

Heat the oil a non-stick frying pan over medium heat and cook the mince and onion for 6-8 minutes, breaking up with the mince with the back of a spoon until cooked and any meat juices run clear. 

Step 2

Stir in the chipotle paste and the reserved pineapple juice.  Increase the heat and add the beans.  Cook for a further 1-2 minutes.  Remove from the heat and stir through half the coriander. 

Step 3

In a separate, hot, dry non-stick pan toast the tortillas on each side until crisp and transfer to four serving plates.  Top with the lettuce and divide the mince mixture between them. 

Step 4

Mix the pineapple and tomatoes together then scatter over the mince.  Garnish with the remaining coriander and serve. 

 

Tips and Serving Suggestions

Use up your leftovers – toss any remaining black or red kidney beans into a mixed salad. 

Each serving provides

Based on 5% mince
Energy

1786kj

423kcal

21%

Fat

11.7g

17%

Saturates

3.8g

19%

Sugars

11.5g

13%

Salt

1.35g

22%

% of an adult's Reference intake
Typical energy values per 100g: 462kJ, 110kcal, 3g fat, 1g saturates
Each serving provides: 34.4g Protein, 47.8g Carbohydrate, 7g Fibre
If different cuts of meat are used, then the nutrition info may vary

Nutrition text

Method

Step 1

Heat the oil a non-stick frying pan over medium heat and cook the mince and onion for 6-8 minutes, breaking up with the mince with the back of a spoon until cooked and any meat juices run clear. 

Step 2

Stir in the chipotle paste and the reserved pineapple juice.  Increase the heat and add the beans.  Cook for a further 1-2 minutes.  Remove from the heat and stir through half the coriander. 

Step 3

In a separate, hot, dry non-stick pan toast the tortillas on each side until crisp and transfer to four serving plates.  Top with the lettuce and divide the mince mixture between them. 

Step 4

Mix the pineapple and tomatoes together then scatter over the mince.  Garnish with the remaining coriander and serve. 

 

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