Name: Slow Cooker Pork and Black Bean Tostadas
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds pork tenderloin; 1 cup taco sauce, plus more for topping if desired; 2 cans blackbeans, drained and rinsed; 10 Tostada shells; 1 bag Mexican or southwestern chopped salad mix

Ingredients

6 serv.

2 pounds pork tenderloin
1 cup taco sauce, plus more for topping if desired
2 cans blackbeans, drained and rinsed
10 Tostada shells
1 bag Mexican or southwestern chopped salad mix

Instructions

Tap a step to mark it done

1 Place pork tenderloin into a slow cooker. Pour taco sauce over the pork, cover, and cook on High for 2 1/2 to 3 hours.
2 Remove pork from the slow cooker and let rest for 5 to 10 minutes. Shred pork and then roughly chop it into smaller pieces. Transfer to a serving dish and top with 1/2 to 3/4 cup cooking liquid from the slow cooker.
3 To remaining juices, add beans and mash slightly with a potato masher until slightly thickened. Cook until heated through, about 5 minutes.
4 Use a slotted spoon to scoop black beans onto a tostada shell. Top with shredded pork.
5 Mix salad mix according to package directions and divide evenly onto the tostadas. Top with additional taco sauce if desired.