YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Smoky Pulled Pork
Enjoy a vibrant twist on nachos where crispy baked sweet potato rounds replace traditional chips, topped with smoky pulled pork, hearty black beans, a refreshing dollop of nonfat Greek yogurt, and creamy avocado, all finished with a squeeze of lime and fresh cilantro. This dish delivers a satisfying crunch along with a balanced mix of protein and wholesome carbohydrates that's perfect for a nourishing dinner.
INGREDIENTS
3 ounces Pulled Pork
1 medium Sweet Potato
1/4 cup Black Beans
2 tablespoons Nonfat Plain Greek Yogurt
1/4 Avocado
1 tablespoon Lime Juice
2 tablespoons Fresh Cilantro
1 teaspoon Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash and thinly slice the sweet potato into rounds or chips.
Toss the sweet potato slices with a pinch of salt, pepper, and a light drizzle of smoked paprika. Arrange in a single layer on a baking sheet lined with parchment paper.
Bake the sweet potato chips for 20-25 minutes, flipping halfway through, until they are crispy and lightly browned.
While the chips are baking, warm the pulled pork in a skillet over medium heat. Season with a little more smoked paprika, salt, and pepper to enhance the smoky flavor.
If using black beans from a can, drain and rinse them. Warm them gently in a small pan or microwave.
Once the chips are done, assemble your nachos by layering the crispy sweet potato chips on a serving dish, then topping with pulled pork and a spoonful of black beans.
Drizzle with nonfat Greek yogurt and add diced avocado. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
Serve immediately and enjoy this healthy, flavorful twist on traditional nachos.