Recipe courtesy of Sysco; http://chefreffoodie.com/
Makes 1 serving
6 oz. pork carnitas meat
2 oz. roasted corn and peppers
1 oz. tomato, diced
1 oz. black beans
1 ea. chili dusted tortilla shell
2 oz. Jack cheese
2 oz. lettuce, shredded
1 oz. sour cream, drizzled
1 tsp. fresh cilantro
Cut tortilla into 2 equal size rounds and fry flat until crispy. Set aside.
Warm pork carnitas with roasted corn, tomato and black beans.
On a bed of lettuce, place 1 tortilla and top with warm pork mixture and half the shredded cheese. Place second tortilla on top and repeat.
Drizzle with sour cream and top with fresh cilantro to serve.