Shredded Pork Sweet Potato Nachos

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

Shredded Pork Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Shredded Pork Sweet Potato Nachos

Enjoy a creative twist on classic nachos with this lighter, protein-packed dish. Tender shredded pork nestles on a bed of crispy roasted sweet potato rounds, accented by savory black beans, fresh jalapeño, and zesty salsa, making it a satisfying meal any time of day.

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NUTRITION

336kcal
Protein
33.8g
Fat
7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Pork

1 medium Sweet Potato

1/4 cup Black Beans

2 tablespoons Pico de Gallo

1/2 Jalapeño, thinly sliced

2 tablespoons Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into thin rounds to serve as a crunchy base for the nachos. Arrange them in a single layer on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potato rounds in the preheated oven for 20-25 minutes until they are tender and slightly crispy. Flip halfway through for even cooking.

  • 4

    While the sweet potatoes roast, warm the shredded pork in a small pan over medium heat until heated through.

  • 5

    Assemble your nachos by layering the roasted sweet potato rounds on a serving plate. Top with the warmed shredded pork, then sprinkle the black beans evenly over the top.

  • 6

    Drizzle pico de gallo over the nachos, and add thin slices of jalapeño. Finish with a sprinkle of fresh cilantro for a burst of flavor.

  • 7

    Serve immediately and enjoy your nutritious and flavorful meal.

Shredded Pork Sweet Potato Nachos

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

Shredded Pork Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Shredded Pork Sweet Potato Nachos

Enjoy a creative twist on classic nachos with this lighter, protein-packed dish. Tender shredded pork nestles on a bed of crispy roasted sweet potato rounds, accented by savory black beans, fresh jalapeño, and zesty salsa, making it a satisfying meal any time of day.

NUTRITION

336kcal
Protein
33.8g
Fat
7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Pork

1 medium Sweet Potato

1/4 cup Black Beans

2 tablespoons Pico de Gallo

1/2 Jalapeño, thinly sliced

2 tablespoons Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into thin rounds to serve as a crunchy base for the nachos. Arrange them in a single layer on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potato rounds in the preheated oven for 20-25 minutes until they are tender and slightly crispy. Flip halfway through for even cooking.

  • 4

    While the sweet potatoes roast, warm the shredded pork in a small pan over medium heat until heated through.

  • 5

    Assemble your nachos by layering the roasted sweet potato rounds on a serving plate. Top with the warmed shredded pork, then sprinkle the black beans evenly over the top.

  • 6

    Drizzle pico de gallo over the nachos, and add thin slices of jalapeño. Finish with a sprinkle of fresh cilantro for a burst of flavor.

  • 7

    Serve immediately and enjoy your nutritious and flavorful meal.