YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Dive into a creative twist on nachos where baked sweet potato slices serve as a crispy base, topped with tender pulled pork and hearty black beans. Fresh cherry tomatoes, zesty lime, and a sprinkle of cilantro tie the dish together for a satisfying meal that's both flavorful and balanced.
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Pulled Pork (85g)
1/2 cup Black Beans (130g)
1/2 cup Cherry Tomatoes (75g)
1 tablespoon Fresh Lime Juice (15g)
1 tablespoon Fresh Cilantro (2g)
PREPARATION
Preheat your oven to 425°F.
Thinly slice the sweet potato into rounds or chips. Arrange on a baking sheet lined with parchment paper.
Bake the sweet potato slices for approximately 20-25 minutes, flipping halfway through, until they are crispy and lightly browned.
While the sweet potato chips are baking, warm the pulled pork in a small saucepan over medium heat and lightly heat the black beans in a separate pan.
Once the chips are done, arrange them on a serving plate and layer with pulled pork and black beans.
Top with halved cherry tomatoes, drizzle with fresh lime juice, and garnish with chopped cilantro.
Serve immediately and enjoy your creative, nutritious twist on classic nachos.