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 by swapping traditional tortilla chips with crispy baked sweet potato slices, layered with smoky pulled pork and hearty black beans. Accented with a sprinkle of red onion, a kick of jalapeno, and fresh cilantro, this dish delivers a satisfying crunch and a burst of tangy flavor in every bite.

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NUTRITION

398kcal
Protein
34.5g
Fat
15g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

100 grams Sweet Potato

4 ounces Pulled Pork

1/4 cup Black Beans

1/8 cup Red Onion

1 Jalapeño Pepper

1 teaspoon Olive Oil

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato into rounds or wedges. Toss in olive oil and a pinch of salt if desired.

  • 3

    Spread the sweet potato slices evenly on the baking sheet. Bake for 20-25 minutes, turning halfway through until they become crisp.

  • 4

    While the sweet potato is baking, warm the pulled pork over medium heat in a skillet. If needed, add a splash of water to keep it moist and incorporate your favorite smoky seasoning.

  • 5

    Lightly rinse and drain the black beans. Finely dice the red onion and jalapeño.

  • 6

    Assemble the nachos by layering the crispy sweet potato slices on a plate. Top with warm pulled pork, black beans, red onion, and jalapeño.

  • 7

    Garnish with fresh cilantro and serve immediately as a nourishing meal or hearty snack.

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 by swapping traditional tortilla chips with crispy baked sweet potato slices, layered with smoky pulled pork and hearty black beans. Accented with a sprinkle of red onion, a kick of jalapeno, and fresh cilantro, this dish delivers a satisfying crunch and a burst of tangy flavor in every bite.

NUTRITION

398kcal
Protein
34.5g
Fat
15g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

100 grams Sweet Potato

4 ounces Pulled Pork

1/4 cup Black Beans

1/8 cup Red Onion

1 Jalapeño Pepper

1 teaspoon Olive Oil

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato into rounds or wedges. Toss in olive oil and a pinch of salt if desired.

  • 3

    Spread the sweet potato slices evenly on the baking sheet. Bake for 20-25 minutes, turning halfway through until they become crisp.

  • 4

    While the sweet potato is baking, warm the pulled pork over medium heat in a skillet. If needed, add a splash of water to keep it moist and incorporate your favorite smoky seasoning.

  • 5

    Lightly rinse and drain the black beans. Finely dice the red onion and jalapeño.

  • 6

    Assemble the nachos by layering the crispy sweet potato slices on a plate. Top with warm pulled pork, black beans, red onion, and jalapeño.

  • 7

    Garnish with fresh cilantro and serve immediately as a nourishing meal or hearty snack.