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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Pork and Pinto Bean Nachos

Cooking Light OCTOBER 2009

  • Yield: 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.

Nutritional Information

Amount per serving
  • Calories: 517
  • Fat: 26.9g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 12.4g
  • Polyunsaturated fat: 3.3g
  • Protein: 31.4g
  • Carbohydrate: 38.4g
  • Fiber: 8.9g
  • Cholesterol: 66mg
  • Iron: 3.3mg
  • Sodium: 991mg
  • Calcium: 248mg
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Pork and Pinto Bean Nachos Recipe

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