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Pork & Pinto Bean Nachos

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A step up from everyday nachos, this Pork & Pinto Bean version definitely raises the nacho bar. They're so good, I'll be making these for our super bowl party this year!

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Rate this recipe 4.4/5 (19 Votes)

Ingredients

  • REMAINING INGREDIENTS:
  • 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
  • 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
  • 1 1/2 cups plum tomato, diced
  • 1 cup avocado, diced
  • 1/2 cup jicama, chopped
  • 1/3 cup onion, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 6 ounces sturdy tortilla chips (8 cups)
  • 1 1/4 cups (5-ounces) reduced-fat Colby and Monterey Jack cheese blend, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, thinly sliced

Details

Servings 6
Preparation time 45mins
Cooking time 60mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 500°F.

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°F 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.

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.

Preheat broiler.

For topping, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat.

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.

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