Lean Pulled Pork Loaded Sweet Potato Nachos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Pulled Pork Loaded Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork Loaded Sweet Potato Nachos

Savor a creative twist on nachos with a house-made lean pulled pork topping atop crispy baked sweet potato rounds, enhanced by hearty black beans, fresh pico de gallo, and creamy avocado for a flavor-packed, nutritious meal.

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NUTRITION

380kcal
Protein
32.8g
Fat
9.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Tenderloin

1 medium Sweet Potato

1/4 cup Black Beans

1/4 cup Pico de Gallo

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and slice it into rounds about 1/4 inch thick.

  • 2

    Place the sweet potato rounds on a baking sheet lined with parchment paper. Lightly spray with cooking spray and sprinkle a pinch of salt. Bake for 20-25 minutes until crisp and tender.

  • 3

    Meanwhile, season the pork tenderloin with your favorite spices (such as smoked paprika, garlic powder, salt, and pepper) and slow cook or pressure cook until tender. Once cooked, shred the pork using two forks.

  • 4

    Warm the black beans in a small pot over medium heat, adding a pinch of salt and cumin if desired.

  • 5

    Assemble your nachos by placing the baked sweet potato rounds on a serving plate. Top with shredded pork, spooned black beans, and a drizzle of fresh pico de gallo.

  • 6

    Finish by adding slices of avocado on top and a squeeze of lime for brightness. Serve immediately and enjoy!

Lean Pulled Pork Loaded Sweet Potato Nachos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Pulled Pork Loaded Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork Loaded Sweet Potato Nachos

Savor a creative twist on nachos with a house-made lean pulled pork topping atop crispy baked sweet potato rounds, enhanced by hearty black beans, fresh pico de gallo, and creamy avocado for a flavor-packed, nutritious meal.

NUTRITION

380kcal
Protein
32.8g
Fat
9.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Tenderloin

1 medium Sweet Potato

1/4 cup Black Beans

1/4 cup Pico de Gallo

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and slice it into rounds about 1/4 inch thick.

  • 2

    Place the sweet potato rounds on a baking sheet lined with parchment paper. Lightly spray with cooking spray and sprinkle a pinch of salt. Bake for 20-25 minutes until crisp and tender.

  • 3

    Meanwhile, season the pork tenderloin with your favorite spices (such as smoked paprika, garlic powder, salt, and pepper) and slow cook or pressure cook until tender. Once cooked, shred the pork using two forks.

  • 4

    Warm the black beans in a small pot over medium heat, adding a pinch of salt and cumin if desired.

  • 5

    Assemble your nachos by placing the baked sweet potato rounds on a serving plate. Top with shredded pork, spooned black beans, and a drizzle of fresh pico de gallo.

  • 6

    Finish by adding slices of avocado on top and a squeeze of lime for brightness. Serve immediately and enjoy!