Mexican Pork Tostadas

Mexican Pork Tostadas

with Greek Yoghurt & Cheddar

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To make this meal come together in a jiffy, we started with the classic Mexican dish of tostadas! In traditional Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus cooling yoghurt and fresh coriander for a quick and satisfying dinner.


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit


1 bunch


6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

pork mince

1 tin


½ tin

black beans

1 sachet

Mexican Fiesta spice blend

1 tin

tomato paste

½ unit


1 packet

Greek yoghurt


1 packet

shredded Cheddar cheese


½ unit

long green chilli

1 unit


Not included in your delivery

olive oil

½ cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3590 kJ
Fat36.6 g
of which saturates15.9 g
Carbohydrate78.8 g
of which sugars17.8 g
Protein50.7 g
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the capsicum into 1cm chunks. Slice the lemon (see ingredients list) into wedges. Thinly slice the long green chilli (see ingredients list), if using. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the black beans (see ingredients list). Finely chop the coriander.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.


While the pork is browning, lightly spray or brush the mini flour tortillas with olive oil and spread out over an oven tray lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook. TIP: If you want to serve as tacos instead, there's no need to bake the tortillas! Place on the top shelf of the oven and bake until crisp, 6 minutes. TIP: Check on them and leave them in a little longer if they aren't ready yet, you want them to be golden and crisp but not burnt!


SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, garlic, capsicum, carrot, sweetcorn and black beans to the pan with the pork and stir to combine. Cook until the garlic is fragrant, 1 minute.


Add the tomato paste and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the sauce has thickened and the capsicum is tender, 4-5 minutes. Season to taste with salt and pepper. TIP: Add a splash of water if the chilli looks dry!


Take everything to the table. Build your tostadas by placing a helping of the pork chilli on top of a tortilla. Serve with a sprinkling of shredded Cheddar cheese, a dollop of Greek yoghurt, some coriander and long green chilli (if using). Serve with the lemon wedges. TIP: You can serve the crisp tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!