Crispy Sweet Potato Nachos with Smoky Pulled Pork

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Nachos with Smoky Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Smoky Pulled Pork

Enjoy a creative twist on nachos with thinly sliced, oven-crisp sweet potato rounds topped with smoky pulled pork, hearty black beans, and a zesty avocado drizzle. This dish offers an exciting mix of textures and flavors—crunchy, tender, and refreshingly tangy, perfect for a satisfying meal any time of day.

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NUTRITION

472kcal
Protein
34.5g
Fat
20.9g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

1 medium Sweet Potato (sliced into rounds)

1/4 cup Black Beans

1/4 medium Avocado

1 tsp Olive Oil

Spices & Lime Juice to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Thinly slice the sweet potato into rounds. Toss the slices lightly in olive oil, and season with a pinch of salt, pepper, smoked paprika, and cumin.

  • 3

    Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they become crispy and lightly browned. Flip halfway through for even crisping.

  • 4

    While the sweet potatoes bake, warm the pulled pork in a skillet over medium heat. If desired, add a dash more of smoked paprika and cumin to enhance the smoky flavor.

  • 5

    Rinse and drain the black beans. Roughly mash them slightly with a fork while leaving some whole for texture.

  • 6

    Dice the avocado and mix it with a squeeze of lime juice, a pinch of salt, and a sprinkle of cumin.

  • 7

    To assemble, layer the crispy sweet potato rounds on a plate. Top with the warm pulled pork, followed by a scatter of black beans, and finish with the avocado mixture.

  • 8

    Serve immediately and enjoy the interplay of crunchy, tender, and creamy textures with every bite.

Crispy Sweet Potato Nachos with Smoky Pulled Pork

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Nachos with Smoky Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Smoky Pulled Pork

Enjoy a creative twist on nachos with thinly sliced, oven-crisp sweet potato rounds topped with smoky pulled pork, hearty black beans, and a zesty avocado drizzle. This dish offers an exciting mix of textures and flavors—crunchy, tender, and refreshingly tangy, perfect for a satisfying meal any time of day.

NUTRITION

472kcal
Protein
34.5g
Fat
20.9g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

1 medium Sweet Potato (sliced into rounds)

1/4 cup Black Beans

1/4 medium Avocado

1 tsp Olive Oil

Spices & Lime Juice to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Thinly slice the sweet potato into rounds. Toss the slices lightly in olive oil, and season with a pinch of salt, pepper, smoked paprika, and cumin.

  • 3

    Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they become crispy and lightly browned. Flip halfway through for even crisping.

  • 4

    While the sweet potatoes bake, warm the pulled pork in a skillet over medium heat. If desired, add a dash more of smoked paprika and cumin to enhance the smoky flavor.

  • 5

    Rinse and drain the black beans. Roughly mash them slightly with a fork while leaving some whole for texture.

  • 6

    Dice the avocado and mix it with a squeeze of lime juice, a pinch of salt, and a sprinkle of cumin.

  • 7

    To assemble, layer the crispy sweet potato rounds on a plate. Top with the warm pulled pork, followed by a scatter of black beans, and finish with the avocado mixture.

  • 8

    Serve immediately and enjoy the interplay of crunchy, tender, and creamy textures with every bite.