Pork and Pinto Bean Nachos

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.
-From Cookinglight.com
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