Pork and Pinto Bean Nachos

Pork and Pinto Bean Nachos
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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