Massive Pork Tostada

I enjoy tostadas, but tonight I took it up a notch by making my tostada with a flour tortilla.  I lightly covered my tortilla with olive oil and a little seasoning and then baked it for about 10 minutes at 350.  It was so good, it reminded me of those massive fried tortilla bowls that your taco salad comes in at Mexican restaurants.  I think this is how I will eat tostadas from now on.

 I topped mine with refried beans, pork, lettuce, tomato, cheese, avocado and salsa

 A light coating of olive oil with garlic salt and pepper on a whole wheat tortilla

 That is leftover grilled pork loin (you could use chicken or beef also).  I skilleted it with a little taco seasoning and it was great

  A delicious speedy supper.  I got home and in about 25 minutes I made this, scarfed it, changed and was out the door for church.  FYI I do not recommend eating it that fast! (and I still managed to take some pictures...are you impressed?)

This is talking about Jesus and why He was sent:

He has sent me to bind up the brokenhearted,
    to proclaim freedom for the captives
    and release from darkness for the prisoners,

 to proclaim the year of the Lord’s favor
    and the day of vengeance of our God,
to comfort all who mourn,  

     and provide for those who grieve in Zion—
to bestow on them a crown of beauty
    instead of ashes,
the oil of joy
    instead of mourning,
and a garment of praise
    instead of a spirit of despair.
They will be called oaks of righteousness,
    a planting of the Lord
    for the display of his splendor. 

Isaiah 61:2-4