YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Loaded Nachos
Crispy baked corn tortillas topped with tender pulled pork and protein-packed black beans, finished with a dollop of cool Greek yogurt and zesty salsa verde.
INGREDIENTS
4.5 oz pork shoulder, cooked and shredded
0.25 cup black beans, canned and rinsed
1 medium corn tortilla
0.25 oz cheddar cheese, shredded
0.25 cup nonfat Greek yogurt
1 tbsp salsa verde
0 tsp olive oil
0.25 tsp smoked paprika
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro, chopped
0.25 whole lime
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Slice the corn tortilla into 8 even triangles, toss them with the olive oil and a pinch of the sea salt, then bake for 8-10 minutes until they are golden and crispy.
In a small mixing bowl, combine the shredded pork with the smoked paprika, cumin, garlic powder, black pepper, and the remaining sea salt.
Arrange the freshly baked tortilla chips in a single layer on the baking sheet.
Layer the seasoned pork and black beans over the chips, then sprinkle the shredded cheddar cheese evenly across the top.
Return the tray to the oven for 2-3 minutes, or until the cheese has completely melted and is starting to bubble.
Remove from the oven and garnish with the salsa verde, a dollop of Greek yogurt, and the fresh cilantro.
Finish with a fresh squeeze of lime juice over the entire plate before serving.