Dinner last night was pork tenderloin and pinto bean nachos from Cooking Light magazine. These are more work than your average nachos, but they taste better too so they are worth the effort! The beans are spicy, thanks to the chipotle peppers, the pork is juicy and tender, and the avocado topping is fantastic (Robert suggested making double the topping next time so we could really pile it on!).
1 comments:
Nacho Nacho man.
these suckers were GOOD. LOVED the topping. it would be good as a side with just about any mexican dish.
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