Pork and Pinto Bean Nachos
6 servings (serving size: 1 ounce chips, 1/2 cup beans, 1/3 cup pork, and 1/2 cup topping) Ingredients Meat: 1 (1-pound) pork tenderloin, trimmed 2 tablespoons olive oil, divided 1/2 teaspoon salt, divided 1/4 teaspoon black pepper Cooking spray 2 tablespoons fresh lime juice 1 teaspoon minced garlic Beans: 1 can chipotle chiles in adobo sauce 2 tablespoons water 2 teaspoons fresh lime juice 1 teaspoon chili powder 1/4 teaspoon salt 2 (15-ounce) cans pinto beans, rinsed and drained 4 applewood-smoked bacon slices, cooked and crumbled Topping: 1 1/2 cups chopped plum tomato 1 cup diced avocado 1/2 cup chopped jicama 1/3 cup chopped onion
2 tablespoons fresh lime juice 1 tablespoon olive oil 1/4 teaspoon salt Remaining ingredients: 6 ounces sturdy tortilla chips (8 cups) 1 1/4 cups (5 ounces) shredded reduced-fat Colby and Monterey Jack cheese blend 1/4 cup chopped fresh cilantro 1 jalapeño pepper, thinly sliced Preparation 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 to measure 2 cups; place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic. 3. For beans, remove 2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Drop chiles through food chute with food processor on; pulse 3 times or until coarsely chopped. Add adobo sauce, water, and next 4 ingredients (through beans); process 5 seconds or until smooth. Stir in bacon. 4. Preheat broiler. 5. For topping, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat. 6. Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro, and jalapeño. Serve immediately.
Published on Jan 22, 2013