YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Pulled Pork Nacho Stack
Enjoy a vibrant stack featuring tender pulled pork atop crispy baked sweet potato rounds, accented by black beans, melted reduced-fat cheddar, and a cool dollop of Greek yogurt with a burst of red bell pepper. This dish delivers a satisfying crunch with each bite while balancing rich flavors and textures for a wholesome meal.
INGREDIENTS
4 ounces Pulled Pork
1 medium Sweet Potato
1/4 cup Black Beans
1/4 cup Reduced-Fat Cheddar Cheese
2 tablespoons Plain Nonfat Greek Yogurt
1/4 cup diced Red Bell Pepper
1 teaspoon Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Thinly slice the sweet potato into rounds about 1/4 inch thick.
Toss the sweet potato rounds lightly with a pinch of salt, ground cumin, and a dab of pepper. Arrange them on a baking sheet lined with parchment paper.
Bake the sweet potato rounds for 20-25 minutes, flipping halfway, until they are crispy around the edges.
While the sweet potato chips are baking, warm the pulled pork in a pan over medium heat. If desired, season with a bit more cumin, salt, and pepper.
Once the sweet potato rounds are crispy, layer them on a plate. Start with a base of sweet potato, then add a generous spoonful of warmed pulled pork.
Top the pork with black beans and a sprinkle of diced red bell pepper.
Finish by drizzling a small dollop of plain nonfat Greek yogurt and sprinkling reduced-fat cheddar cheese over the top.
Serve immediately, enjoying each layered bite that offers a balance of crispy, savory, and fresh flavors.