YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Sweet Potato Pulled Pork Nachos
Savor a dynamic twist on nachos where tender pulled pork meets crispy baked sweet potato rounds, accented by hearty black beans, melty cheddar, and a sprinkle of zesty spices. This colorful dish offers a delightful crunch, balanced flavor, and a satisfying mix of textures that make it perfect for any meal of the day.
INGREDIENTS
4 oz Pulled Pork
1 small Sweet Potato
1/4 cup Black Beans
0.5 oz Shredded Cheddar Cheese
1 tsp Olive Oil
1 tbsp Lime Juice
0.5 tsp Ground Cumin
0.5 tsp Chili Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Thinly slice the sweet potato into rounds. Toss the slices with olive oil, salt, pepper, and a pinch of chili powder.
Arrange the sweet potato slices on the sheet pan in a single layer and bake for 20-25 minutes or until crispy on the edges.
While the sweet potatoes are baking, gently reheat the pulled pork in a pan. Season with ground cumin, additional chili powder, and a splash of lime juice.
Once the sweet potatoes are crispy, remove them from the oven. Top them with a layer of warmed pulled pork, a scattering of black beans, and a light sprinkle of shredded cheddar cheese.
Return the sheet pan to the oven for an additional 3-5 minutes, just until the cheese melts.
Finish with a drizzle of lime juice and a final sprinkle of salt and pepper before serving.