Feijoada Nachos

• 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:
• 8 6-inch corn tortillas
• 2 tablespoons canola oil
• 1/4 pound Manchego cheese, coarsely grated
• 1/4 pound Monterey Jack cheese, coarsely grated
• 4 radishes, thinly sliced, for garnish
• 1 scallion, thinly sliced, for garnish

1. 1. Make the feijoada: Preheat oven to 375u0b0. 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. 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. 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. 4. Top each tortilla piece with some of the feijoada, pico de gallo, radishes and scallion and serve.

canola oil, sweet red bell pepper, white onion, garlic, spanish chorizo, bay leaf, pork tenderloin, black beans, red pepper, ground cumin, ground coriander, salt, beefsteak tomatoes, white onion, cilantro, jalapeufos, salt, corn tortillas, canola oil, ubc, ubc, radishes, scallion

Taken from www.epicurious.com/recipes/member/views/feijoada-nachos-52840331 (may not work)