YOUR SOLIN GENERATED RECIPE
Lean Pulled Pork Crispy Sweet Potato Nachos with Fresh Pico
Enjoy a vibrant plate of crispy baked sweet potato rounds layered with tender lean pulled pork and hearty black beans, all topped with a refreshing, chunky pico de gallo and a hint of creamy avocado. This dish delivers a delightful mix of textures and flavors, combining savory, crunchy, and fresh elements into one satisfying meal.
INGREDIENTS
4 ounces Lean Pulled Pork
1 medium Sweet Potato
½ cup Black Beans (cooked, drained)
½ cup Fresh Pico de Gallo
¼ portion Avocado
PREPARATION
Preheat your oven to 425°F. Slice the sweet potato into thin rounds (about 1/4 inch thick) and toss them lightly in a small amount of olive oil, salt, and pepper.
Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they become crispy, flipping halfway through.
While the sweet potato crisps bake, gently reheat the lean pulled pork if needed. Prepare the pico de gallo by combining diced tomatoes, red onion, chopped cilantro, and a squeeze of fresh lime juice in a bowl.
Once the sweet potato rounds are crispy, arrange them on a serving plate as your base.
Top the sweet potato rounds with the warmed pulled pork, followed by a scattering of black beans.
Finish by spooning fresh pico de gallo over the top and adding small dollops of avocado. Serve immediately and enjoy your nutrient-packed nachos.