Pork Tostadas

6 servings

3 T corn oil
6 (5 inch) corn tortillas
3 cups black beans (reserved from Seasoned black beans.. recipe below)
1 (15.5 oz) jar prepared salsa
Guacamole
2 Pork tenderloins, warmed and shredded (reserved from Spice Encrusted Pork Tenderloin)
1 (16oz) container sour cream

In a large skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels
In a small saucepan, add beans and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.
To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla.