Pork and Black Bean Nachos

Layers of seasoned ground pork, tortilla chips, shredded Mexican cheese, black beans and scallions, baked and topped with salsa and chipotle sour cream.

1 lb ground pork
1 tsp. chili powder
sea salt
8 cups unsalted tortilla chips
8 oz Mexican blend four cheese, shredded
1 (15 oz) can black beans, drained
4 scallions, sliced
½ cup sour cream
1 can chipotle chile in adobo sauce, minced
½ cup salsa

To Serve:
salsa

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Meanwhile, in a medium skillet over medium heat, cook pork, stirring and breaking it up into bite-sized pieces, until no longer pink, 5-6 minutes. Remove from heat, add chili powder and salt to taste, then set aside.

Arrange ¼ of chips on a large ovenproof platter or a 2-3 qt baking dish, then use a slotted spoon to arrange ¼ of the pork on top. Top with ¼ of cheese, ¼ of beans, and ¼ of scallions. Repeat 3 times, making 4 layers.

Bake until cheese is melted and nachos are heated through, about 30 minutes (if the top gets too brown, loosely cover with foil).

While nachos are baking, in a small bowl, combine sour cream and chipotle. Add more chipotles to taste and set aside.

Top nachos with the sour cream mixture and salsa. Serve hot, with additional salsa on the side.

Nutritional Information:
570 calories; protein 26g; fat 34g; sodium 650mg; cholesterol 85mg; saturated fat 14g; carbohydrates 38g; fiber 8g.