Stranger Foods

Smoky pork and pineapple tostadas

Serves 4 20 mins

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

Ingredients

x0.5

Metric

Imperial

500 g pork mince (5% fat)
2 teaspoons oil
1 small onion, peeled and finely chopped
1-2 tablespoons prepared chipotle paste
1x 200 g can pineapple rings in fruit juice, drained (juice reserved) and finely chopped
½x 400 g 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

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Heat the oil a non-stick frying pan over medium heat and cook the mince and onion for , breaking up with the mince with the back of a spoon until cooked and any meat juices run clear.
Stir in the chipotle paste and the reserved pineapple juice. Increase the heat and add the beans. Cook for a further . Remove from the heat and stir through half the coriander.
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.
Mix the pineapple and tomatoes together then scatter over the mince. Garnish with the remaining coriander and serve.