Pork & Pinto Bean Nachos

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!
Photo by Julie W.
Adapted from myrecipes.com

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

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

  • REMAINING INGREDIENTS:

  • 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

Directions

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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