YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Enjoy a creative twist on traditional nachos with crispy baked sweet potato slices serving as the base, layered with savory pulled pork, hearty black beans, and a dollop of cool nonfat Greek yogurt. Topped with zesty lime, red onion, jalapeño, and fresh cilantro, this dish delivers robust flavors and satisfying textures perfect for a balanced meal.
INGREDIENTS
4 oz Pulled Pork
1 medium Sweet Potato
1/4 cup Nonfat Greek Yogurt
1/4 cup Black Beans
2 tbsp diced Red Onion
1 Jalapeño (sliced)
2 tbsp Fresh Cilantro
1 Lime wedge
PREPARATION
Preheat your oven to 425°F.
Wash and scrub the sweet potato thoroughly. Slice it into thin rounds about 1/4 inch thick.
Place the sweet potato slices on a baking sheet lined with parchment paper. Lightly spray or brush with a small amount of olive oil if desired, then sprinkle with a pinch of salt and your favorite spices (optional: cumin or smoked paprika) for extra flavor.
Bake the sweet potato slices for 20-25 minutes, flipping halfway through, until they become crispy and slightly browned. Keep an eye on them to prevent burning.
While the sweet potato chips are baking, warm the pulled pork in a skillet over medium heat. If the pork is a bit dry, you can add a splash of water or broth to rehydrate it slightly.
Rinse and drain the black beans if using canned. Gently warm them in a small pot over low heat.
Once the sweet potato chips are ready, arrange them on a serving plate to form a base.
Layer the warm pulled pork evenly over the sweet potato chips, then add the black beans.
Top with a dollop of nonfat Greek yogurt, then sprinkle with diced red onion, slices of jalapeño, and fresh cilantro.
Squeeze a lime wedge over the top for a burst of zest and serve immediately.