Feijoada Nachos Recipe

Name: Feijoada Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 sweet red bell pepper, cored, seeded and diced; 1 white onion, diced; 2 cloves garlic, minced; 1/2 pound dried Spanish chorizo, diced; 1 bay leaf; 2 pounds pork tenderloin, cut into 1/2-inch cubes; 2 15-ounce cans black beans, undrained; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; Salt, to taste; For the Pico de Gallo:; 4 beefsteak tomatoes, cored and diced; 1/2 cup diced white onion; 1/3 cup chopped cilantro; 2 jalapenos, stemmed and chopped; Salt, to taste; For the Nachos:; 8 6-inch corn tortillas; 2 tablespoons canola oil; 1/4 pound Manchego cheese, coarsely grated; 1/4 pound Monterey Jack cheese, coarsely grated; 4 radishes, thinly sliced, for garnish; 1 scallion, thinly sliced, for garnish

Servings: persons

2 tablespoons canola oil
1 sweet red bell pepper, cored, seeded and diced
1 white onion, diced
2 cloves garlic, minced
1/2 pound dried Spanish chorizo, diced
1 bay leaf
2 pounds pork tenderloin, cut into 1/2-inch cubes
2 15-ounce cans black beans, undrained
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt, to taste
For the Pico de Gallo:
4 beefsteak tomatoes, cored and diced
1/2 cup diced white onion
1/3 cup chopped cilantro
2 jalapenos, stemmed and chopped
Salt, to taste
For the Nachos:
8 6-inch corn tortillas
2 tablespoons canola oil
1/4 pound Manchego cheese, coarsely grated
1/4 pound Monterey Jack cheese, coarsely grated
4 radishes, thinly sliced, for garnish
1 scallion, thinly sliced, for garnish

1
1. Make the feijoada: Preheat oven to 375u00b0. Heat the oil in a medium saucepan over medium-high heat. Add the bell pepper and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic, chorizo and bay leaf and cook until the chorizo has crisped, about 3 minutes. Add the pork, beans (with their liquid), red pepper flakes, cumin and coriander, bring to a simmer, and cook until the pork is just cooked through, about 10 minutes. Season with salt and keep warm.
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2. Make the pico de gallo: In a medium mixing bowl, combine the tomatoes, onion, cilantro, jalapenos and salt and toss until everything is well incorporated. Set aside.
3
3. Make the nachos: Place the tortillas on a baking sheet. Using a pastry brush, brush the tortillas on both sides with the oil. Bake until the tortillas begin to get crispy and turn golden brown, about 8 minutes. Sprinkle the tortillas with cheese and continue to bake until the cheese has melted, about 4 minutes. Let the tortillas cool briefly, then break each tortilla into roughly 3 large pieces and transfer to a platter.
4
4. Top each tortilla piece with some of the feijoada, pico de gallo, radishes and scallion and serve.

1205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 sweet red bell pepper, cored, seeded and diced, 1 white onion, diced, 2 cloves garlic, minced, and more.

Yes, Feijoada Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Feijoada Nachos

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