Pork and Pinto Bean Nachos

Ingredients

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Meat:
• ½ teaspoon salt, divided
• 1 jalapeño pepper, thinly sliced
• ¹/₃ cup chopped onion
• + 22 more ingredients
• • ¼ teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons water
  • Beans:
  • 1 ½ cups chopped plum tomato
  • Remaining ingredients:
  • Topping:
  • 1 cup diced avocado
  • ½ cup chopped jicama
  • 6 ounces sturdy tortilla chips (8 cups)
  • 1 ¼ cups (5 ounces) shredded reduced-fat Colby and Monterey Jack cheese blend
  • ¼ cup chopped fresh cilantro
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chili powder
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 4 applewood-smoked bacon slices, cooked and crumbled
  • ¼ teaspoon salt

1. Preheat oven to 500°. 2. For meat, rub pork with 1 tablespoon oil, 1/4 teaspoon salt, and black pepper. Place pork in a shallow roasting pan coated with cooking spray. Bake at 500° for 23 minutes or until a thermometer registers 160°. Remove from pan; cool 10 minutes. Shred pork with two forks...

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