YOUR SOLIN GENERATED RECIPE
Lean Pulled Pork Loaded Sweet Potato Nachos
Enjoy a creative spin on nachos using baked sweet potato rounds as a base, topped with lean pulled pork, black beans, a sprinkle of reduced-fat cheddar cheese, and a fresh pico de gallo with avocado accents. Perfectly balanced with lean protein, vibrant flavors, and satisfying textures, this dish is both nourishing and delicious.
INGREDIENTS
3 ounces Lean Pulled Pork
1 medium Sweet Potato (approx. 150g)
1/4 cup Canned Black Beans
1/4 cup Reduced-Fat Shredded Cheddar Cheese
2 tablespoons Pico de Gallo
1 serving Avocado (approx. 30g)
PREPARATION
Preheat your oven to 400°F.
Wash and thinly slice the sweet potato into rounds. Arrange the rounds in a single layer on a baking sheet lined with parchment paper.
Lightly spray or brush the sweet potato slices with a touch of olive oil and season with a pinch of salt and pepper.
Bake the sweet potato slices for about 20-25 minutes, flipping halfway, until they become slightly crispy but still tender.
Meanwhile, gently warm the lean pulled pork in a small saucepan or microwave until heated through.
Once the sweet potato rounds are ready, arrange them on a serving plate as the base for your nachos.
Top evenly with warmed pulled pork, scattered black beans, and reduced-fat shredded cheddar cheese.
Place the plate in the oven or microwave briefly (about 1-2 minutes) to allow the cheese to melt.
Remove and finish with a generous sprinkle of pico de gallo and sliced avocado on top.
Serve immediately while warm.