YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Enjoy a creative twist on nachos where thinly sliced crispy baked sweet potatoes serve as the crunchy base, topped with tender pulled pork, savory black beans, a cool drizzle of nonfat Greek yogurt, and creamy avocado. This dish offers a fun mix of textures and flavors, perfect for a satisfying meal that stays balanced within your nutritional goals.
INGREDIENTS
4 oz Pulled Pork
1 medium Sweet Potato
1/4 cup Black Beans
2 tbsp Nonfat Greek Yogurt
1/4 portion Avocado
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly. Slice it thinly into rounds or wedges to serve as your nacho 'chips'.
Arrange the sweet potato slices on a baking sheet lined with parchment paper, lightly spray with cooking oil, and sprinkle with a pinch of salt and your favorite spices (such as smoked paprika or cumin) for extra flavor.
Bake the sweet potato slices for 20-25 minutes until they become crispy, flipping halfway through to ensure even crisping.
While the sweet potato chips are baking, gently reheat the pulled pork if needed. If desired, mix in a little extra seasoning to boost flavor.
Prepare the black beans, rinsing them thoroughly if using canned beans, and warm them gently in a small saucepan with a touch of seasoning.
Once the sweet potato chips are crispy, arrange them on a serving plate. Top evenly with the pulled pork and black beans.
Drizzle the nonfat Greek yogurt over the top for a cool, tangy contrast, and add small slices or dollops of avocado.
Garnish with a sprinkle of fresh herbs such as cilantro, and serve immediately while warm for the best texture contrast.