Crispy Sweet Potato Nachos with 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 Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Pulled Pork

Enjoy a vibrant twist on nachos that swap traditional chips for crispy sweet potato rounds, generously topped with tender pulled pork, hearty black beans, and fresh red onion, all finished with a squeeze of lime and a sprinkle of cilantro. This dish delivers a satisfying balance of textures and flavors—from the crunch of baked sweet potato to the savory richness of pulled pork.

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NUTRITION

472kcal
Protein
32.9g
Fat
20.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 oz Pulled Pork

1/4 cup Black Beans

1/8 medium Red Onion

1 tbsp Cilantro (chopped)

1 tbsp Lime Juice

3 sprays Olive Oil Cooking Spray

1/2 tsp Smoked Paprika

1/2 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato into rounds, toss them lightly with olive oil spray, smoked paprika, cumin, salt, and pepper.

  • 3

    Arrange the sweet potato rounds in a single layer on the baking sheet and bake for about 20-25 minutes until they are crispy and golden.

  • 4

    While the sweet potato chips are baking, gently warm the pulled pork in a pan or microwave until heated through.

  • 5

    Lightly rinse and drain the black beans if using canned, and dice the red onion.

  • 6

    Assemble the nachos by layering the crispy sweet potato chips with warm pulled pork, black beans, and diced red onion.

  • 7

    Drizzle with lime juice and garnish with chopped cilantro. Serve immediately.

Crispy Sweet Potato Nachos with 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 Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Pulled Pork

Enjoy a vibrant twist on nachos that swap traditional chips for crispy sweet potato rounds, generously topped with tender pulled pork, hearty black beans, and fresh red onion, all finished with a squeeze of lime and a sprinkle of cilantro. This dish delivers a satisfying balance of textures and flavors—from the crunch of baked sweet potato to the savory richness of pulled pork.

NUTRITION

472kcal
Protein
32.9g
Fat
20.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 oz Pulled Pork

1/4 cup Black Beans

1/8 medium Red Onion

1 tbsp Cilantro (chopped)

1 tbsp Lime Juice

3 sprays Olive Oil Cooking Spray

1/2 tsp Smoked Paprika

1/2 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato into rounds, toss them lightly with olive oil spray, smoked paprika, cumin, salt, and pepper.

  • 3

    Arrange the sweet potato rounds in a single layer on the baking sheet and bake for about 20-25 minutes until they are crispy and golden.

  • 4

    While the sweet potato chips are baking, gently warm the pulled pork in a pan or microwave until heated through.

  • 5

    Lightly rinse and drain the black beans if using canned, and dice the red onion.

  • 6

    Assemble the nachos by layering the crispy sweet potato chips with warm pulled pork, black beans, and diced red onion.

  • 7

    Drizzle with lime juice and garnish with chopped cilantro. Serve immediately.