Crispy Pulled Pork Sweet Potato Nachos

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

Crispy Pulled Pork Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Pork Sweet Potato Nachos

Enjoy a creative twist on classic nachos with homemade baked sweet potato chips, topped with smoky pulled pork, hearty black beans, melty reduced-fat cheddar, creamy avocado, and zesty salsa. Perfectly balanced for a savory, satisfying meal with a crispy texture and bold flavors.

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NUTRITION

587kcal
Protein
44.3g
Fat
26.7g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Pulled Pork

1/2 cup Black Beans

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Avocado

2 tablespoons Salsa

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Thinly slice the sweet potato into rounds to create chips.

  • 2

    Toss sweet potato slices lightly with a pinch of salt and a spray of olive oil. Arrange in a single layer on a baking sheet.

  • 3

    Bake for approximately 20-25 minutes, flipping halfway through, until they become crispy and lightly browned.

  • 4

    While the chips are baking, gently reheat the pulled pork in a skillet until warmed through and crispy at the edges. Season lightly if desired.

  • 5

    Warm the black beans in a small pot over medium heat until just heated.

  • 6

    Assemble the nachos by layering the baked sweet potato chips on a serving plate, then evenly distribute the pulled pork and black beans over top.

  • 7

    Sprinkle the reduced-fat cheddar cheese over the mixture so it begins to melt from the residual heat.

  • 8

    Top with diced avocado and drizzle the salsa over the nachos. Serve immediately.

Crispy Pulled Pork Sweet Potato Nachos

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

Crispy Pulled Pork Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Pork Sweet Potato Nachos

Enjoy a creative twist on classic nachos with homemade baked sweet potato chips, topped with smoky pulled pork, hearty black beans, melty reduced-fat cheddar, creamy avocado, and zesty salsa. Perfectly balanced for a savory, satisfying meal with a crispy texture and bold flavors.

NUTRITION

587kcal
Protein
44.3g
Fat
26.7g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Pulled Pork

1/2 cup Black Beans

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Avocado

2 tablespoons Salsa

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Thinly slice the sweet potato into rounds to create chips.

  • 2

    Toss sweet potato slices lightly with a pinch of salt and a spray of olive oil. Arrange in a single layer on a baking sheet.

  • 3

    Bake for approximately 20-25 minutes, flipping halfway through, until they become crispy and lightly browned.

  • 4

    While the chips are baking, gently reheat the pulled pork in a skillet until warmed through and crispy at the edges. Season lightly if desired.

  • 5

    Warm the black beans in a small pot over medium heat until just heated.

  • 6

    Assemble the nachos by layering the baked sweet potato chips on a serving plate, then evenly distribute the pulled pork and black beans over top.

  • 7

    Sprinkle the reduced-fat cheddar cheese over the mixture so it begins to melt from the residual heat.

  • 8

    Top with diced avocado and drizzle the salsa over the nachos. Serve immediately.