Not-so-Bad-for You Nachos


by Stacy Beeson, RD, LD


Posted on May 3, 2010 at 8:57 AM

Updated Monday, Nov 22 at 8:29 PM

1  (1-pound) pork tenderloin, trimmed
1.5  tablespoons  olive oil, divided
salt and black pepper
Cooking spray
2  tablespoons  fresh lime juice
1  teaspoon  minced garlic

1  small 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

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
1/2  tablespoon  olive oil
1/4  teaspoon  salt

6  ounces  sturdy tortilla chips (8 cups)
1 1/4  cups  (5 ounces) shredded reduced-fat Mexican cheese blend
1/4  cup  chopped fresh cilantro
1  jalapeño pepper, thinly sliced
Preheat oven to 500 and rub pork with little olive oil, 1/4 teaspoon salt, and black pepper. Place in a shallow roasting pan for 25 minutes. Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups, place in a small bowl and add remaining ingredients. For beans, remove 2 chipotle chiles and 1 teaspoon adobo sauce from can and save the rest 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. For salsa, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat. 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. Nutrition per serving: 475 calories, 18 g fat, 31 g protein, 37 g carbs, 8 g fiber.