Shredded Pork and Vegetable Tostadas

• 1 teaspoon olive oil
• 12 lb pork tenderloin, cut into strips
• 12 teaspoon salt
• 1 onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 garlic clove, minced
• 4 corn tortillas, 6 inches in diameter
• 12 cup refried beans, warmed
• 1 tomatoes, chopped
• 14 cup cheese
• 2 tablespoons fresh cilantro, chopped

1. Heat a small skillet over medium-high heat.
2. Add 1 tortilla and cook until crisp, about 3 minutes on each side.
3. Put on a plate.
4. Repeat with the remaining tortillas.
5. Heat the oil in a medium skillet over medium-high heat.
6. Add pork and salt.
7. Cook, tossing occasionally, until browned for about 6 minutes.
8. Put on a plate.
9. Add the onion, bell pepper and garlic to the skillet.
10. Cook for about 8 minutes or until the veggies are tender, stirring occasionally.
11. Add pork for another 2 minutes to warm through.
12. Spread the beans on the tostada shells, then top with the pork mixture, tomato, cheese and cilatro.

olive oil, pork tenderloin, salt, onion, red bell pepper, garlic, corn tortillas, beans, tomatoes, cheese, fresh cilantro

Taken from www.food.com/recipe/shredded-pork-and-vegetable-tostadas-253957 (may not work)