ADIOS FAT--NEXT-MEX TOSTADAS
"You've just finished your exercise routine when 
suddenly you crave a beef and cheese
enchilada smothered in sour cream and guacamole. Will 
you get weak in the knees and
make a beeline for the nearest taco stand, or run into 
the kitchen to figure out a healthy
alternative? Finding myself in this predicament more 
times than my heart or waistline
could stand, I came up with a versatile, lean filling 
to use in tostadas, soft tacos, burritos
and enchiladas. I hope you'll agree that these "Next-Mex" 
tostadas are as satisfying as
they are deliciosos."
Check It Out
Don't abandon chips. Next time you plan a Mexican meal 
look for tortilla chips that are
baked instead of fried. Other smart choices when preparing 
Mexican are flour tortillas
made with vegetable oil (instead of shortening or lard); 
canned fat-free refried beans
(instead of with lard or oil); and reduced-fat or fat-free 
cheese and sour cream.
NEXT-MEX TOSTADAS
Prep: 15 min Cook: 11 min
Cost per Serving: $1.39
You can use boneless, skinless chicken breasts instead 
of the pork tenderloin.
 Six 6-inch corn tortillas
 1 pound pork tenderloin, trimmed of visible fat and 
cut in 1/2-inch cubes
 1 teaspoon minced garlic
 1/4 teaspoon ground cloves
 3/4 cup chopped onion
 1 can (14 1/2 ounces) hot salsa with chipotle chilies 
or 1 1/2 cups mild, thick and chunky
salsa
 1 can (16 ounces) black beans, rinsed well and drained
 1/3 cup chopped fresh cilantro
 Accompaniments: 3 cups shredded Romaine lettuce, 6 
tablespoons nonfat sour  cream,
1 ripe avocado cut in 12 slices, 3/4 cup chopped tomato, 
cilantro sprigs
1. Heat oven to 425 F. Place tortillas directly on oven 
rack or drape over inverted custard
cups on a cookie sheet. Bake 5 to 7 minutes until crisp. 
Remove to serving plates.
Meanwhile toss pork with garlic and ground cloves.
2. Lightly coat a large nonstick skillet with cooking 
spray. Place over medium-low heat
until hot. Add onion, cover and cook, stirring once 
or twice, until golden.
3. Add pork, increase heat to high and stir-fry 1 to 
2 minutes until browned all over. Stir
in salsa and beans. Bring to a simmer, reduce heat to 
medium and cook uncovered 3 to 4
minutes until pork is no longer pink in center. Remove 
from heat. Stir in chopped
cilantro.
4. Top each tortilla with 1/2 cup shredded lettuce, 
2/3 cup pork mixture, 1 tablespoon
sour cream, 2 slices avocado, 2 tablespoons tomato and 
a sprig of cilantro.
* Serves 6. Per serving: 216 cal, 21 g pro, 25 g car, 
4 g fat, 49 mg chol, 392 mg sod.
Exchanges: 1 1/4 starch/bread, 1 1/3 vegetables, 2 lean 
meat