YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
A creative twist on traditional nachos, featuring baked sweet potato rounds as a crisp base topped with tender pulled pork, hearty black beans, fresh avocado, melty cheddar, and a zesty salsa finish. Enjoy a balanced plate that delights the senses with each bite!
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Pulled Pork (85g)
1/2 cup Black Beans (130g)
1/4 Avocado (50g)
1/4 cup Shredded Cheddar Cheese (28g)
2 tablespoons Salsa (30g)
PREPARATION
Preheat the oven to 425°F.
Wash and slice the sweet potato into thin rounds or wedges. Toss lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.
Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until crispy, flipping midway.
Meanwhile, gently heat the pulled pork along with black beans in a skillet over medium heat until warmed through.
Once the sweet potato chips are crispy, arrange them on a serving plate. Spoon the warm pulled pork and black beans evenly over the chips.
Top with shredded cheddar cheese, allowing a slight melt from the warmth of the dish.
Finish by adding dollops of salsa and scattering avocado slices over the top.
Serve immediately and enjoy your nutritious take on nachos!