YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Smoky Pulled Pork
A creative twist on nachos that features crispy baked sweet potato chips topped with succulent smoky pulled pork, hearty black beans, and a refreshing touch of avocado. Every bite delivers a satisfying crunch, rich flavor, and a well-balanced mix of textures perfect for lunch or dinner.
INGREDIENTS
5 ounces Pulled Pork
0.8 medium Sweet Potato (thinly sliced)
0.25 cup Black Beans
0.125 medium Avocado (diced)
1 teaspoon Dry Smoked Paprika
Salt and Pepper to taste
2 tablespoons Fresh Cilantro
PREPARATION
Preheat your oven to 400°F (200°C).
Thinly slice the sweet potato into chip-like rounds and toss with a pinch of salt, pepper, and smoked paprika.
Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes until crisp.
While the chips bake, warm the pulled pork in a skillet over medium heat and season further with salt, pepper, and a sprinkle more of smoked paprika if desired.
Once the sweet potato chips are done, spread them out on a serving plate.
Top evenly with the warm pulled pork, black beans, and diced avocado.
Garnish with fresh cilantro and a light squeeze of lime if available for an extra burst of freshness.
Serve immediately and enjoy the satisfying mix of crisp, smoky, and creamy textures.