Lighter Pork and Pinto Bean Nachos


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 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


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.

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