NUTRITION

SERVINGS

INGREDIENTS

4 oz Pulled Pork

1/2 cup Black Beans (rinsed canned)

1 medium Red Bell Pepper

1/4 cup Cheddar Cheese

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Wash and dry the red bell pepper. Cut it into thick, chip-like slices, ensuring they will hold up as your crispy base.

• 3

  Arrange the bell pepper slices on a baking sheet lined with parchment paper. Drizzle lightly with a small amount of olive oil (optional) and season with a pinch of salt and smoked paprika for extra smoky flavor.

• 4

  Roast the bell pepper slices in the oven for about 10-12 minutes, or until they begin to crisp around the edges.

• 5

  While the bell peppers are roasting, gently reheat the pulled pork in a skillet over medium heat. If needed, add a splash of water to keep it moist and stir in a pinch of smoky seasoning.

• 6

  In a small pot, warm the black beans over low heat until heated through.

• 7

  Once the bell pepper chips are crispy, remove them from the oven and arrange them on a serving plate. Top evenly with the warmed pulled pork and black beans.

• 8

  Sprinkle the shredded cheddar cheese over the nachos. For a melty finish, place the assembled nachos back into the oven for 3-5 minutes or until the cheese softens and begins to melt.

• 9

  Remove from the oven, let cool slightly, and serve immediately while enjoying the blend of smoky, savory, and crisp textures.