YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Smoky Pulled Pork
Enjoy a hearty twist on nachos featuring crispy baked sweet potato slices topped with smoky pulled pork, black beans, a sprinkle of melted cheddar, creamy avocado, and zesty salsa. This dish delivers bold flavors and a satisfying crunch, making it a nutritious choice any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Pulled Pork (84g)
1/2 cup Black Beans (130g)
1/2 ounce Cheddar Cheese (14g)
1 portion Avocado (50g)
1/4 cup Salsa (62g)
1 whole Jalapeño (14g)
PREPARATION
Preheat your oven to 425°F. Thinly slice the sweet potato into rounds about 1/4 inch thick.
Arrange the sweet potato slices on a baking sheet lined with parchment paper. Lightly spray with cooking oil and sprinkle a pinch of salt. Bake for 20-25 minutes until crispy and slightly golden.
While the sweet potato chips are baking, gently warm the pulled pork in a skillet over medium heat to enhance its smoky flavor.
Once baked, arrange the crispy sweet potato chips on a serving plate. Evenly distribute the pulled pork over the chips.
Top with rinsed black beans and sprinkle the cheddar cheese over the top. Return to the oven for an additional 3-5 minutes if you prefer the cheese melted.
Remove from the oven and add diced avocado, a drizzle of salsa, and a few slices of fresh jalapeño to finish. Enjoy immediately!