Pork And Pinto Bean Nachos Recipe

Name: Pork And Pinto Bean Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno pepper, thinly sliced

Servings: persons

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 jalapeno pepper, thinly sliced

1
Preheat oven to 500u00b0.
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 500u00b0 for 23 minutes or until a thermometer registers 160u00b0. 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 jalapeno. Serve immediately.

949

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 29 ingredients. The key ingredients include: Meat:, 1 (1-pound) pork tenderloin, trimmed, 2 tablespoons olive oil, divided, 1/2 teaspoon salt, divided, and more.

Yes, Pork And Pinto Bean 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.

Pork And Pinto Bean Nachos

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