YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Enjoy a creative twist on nachos where thinly sliced crispy sweet potato replaces traditional chips, topped with savory pulled pork, hearty black beans, and a dollop of tangy Greek yogurt. This dish balances textures and flavors for a satisfying meal that keeps you within your protein and calorie goals.
INGREDIENTS
1 medium Sweet Potato (approx 130g)
4 ounces Pulled Pork (shredded)
1/4 cup Black Beans (rinsed)
2 tbsp Non-Fat Greek Yogurt
1 medium Jalapeño Pepper
2 tbsp Cilantro
PREPARATION
Preheat the oven to 425°F.
Thinly slice the sweet potato into rounds or chips. Toss with a light spray of olive oil if desired and a pinch of salt.
Arrange the sweet potato slices on a parchment-lined baking sheet. Bake for 20-25 minutes until crispy, turning halfway through.
While the sweet potato chips are baking, warm the pulled pork in a small saucepan over medium heat until heated through.
Rinse the black beans and lightly season them with a pinch of salt and chopped jalapeño for a kick.
Assemble the nachos by layering the crispy sweet potato chips with pulled pork and black beans.
Top the dish with a dollop of non-fat Greek yogurt and garnish with chopped cilantro for a burst of freshness.
Serve immediately and enjoy your balanced, flavorful nachos.