Feijoada Nachos
Ingredients
- 2 tablespoons canola oil ⓘ
- 1 sweet red bell pepper, cored, seeded and diced ⓘ
- 1 white onion, diced
- 2 cloves garlic, minced ⓘ
- 1/2 pound dried Spanish chorizo, diced ⓘ
- 1 bay leaf
- 2 pounds pork tenderloin, cut into 1/2-inch cubes
- 2 15-ounce cans black beans, undrained ⓘ
- 1/2 teaspoon red pepper flakes ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground coriander ⓘ
- Salt, to taste ⓘ
- For the Pico de Gallo: ⓘ
- 4 beefsteak tomatoes, cored and diced ⓘ
- 1/2 cup diced white onion ⓘ
- 1/3 cup chopped cilantro ⓘ
- 2 jalapenos, stemmed and chopped
- Salt, to taste ⓘ
- For the Nachos: ⓘ
Instructions
- 1. Make the feijoada: Preheat oven to 375°. Heat the oil in a medium saucepan over medium-high heat. Add the bell pepper and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic, chorizo and bay leaf and cook until the chorizo has crisped, about 3 minutes. Add the pork, beans (with their liquid), red pepper flakes, cumin and coriander, bring to a simmer, and cook until the pork is just cooked through, about 10 minutes. Season with salt and keep warm.
- 2. Make the pico de gallo: In a medium mixing bowl, combine the tomatoes, onion, cilantro, jalapenos and salt and toss until everything is well incorporated. Set aside.
- 3. Make the nachos: Place the tortillas on a baking sheet. Using a pastry brush, brush the tortillas on both sides with the oil. Bake until the tortillas begin to get crispy and turn golden brown, about 8 minutes. Sprinkle the tortillas with cheese and continue to bake until the cheese has melted, about 4 minutes. Let the tortillas cool briefly, then break each tortilla into roughly 3 large pieces and transfer to a platter.
- 4. Top each tortilla piece with some of the feijoada, pico de gallo, radishes and scallion and serve.
Nutrition & Diet Analysis (per serving)
828
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).