NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 medium corn tortilla

0.25 cup black beans

0.25 cup non-fat Greek yogurt

0.13 whole avocado

1 tsp lime juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 400°F. Cut the corn tortilla into eight even triangles and place them on a parchment-lined baking sheet.

• 2

  Bake the tortilla triangles for 8 to 10 minutes, or until they are golden brown and crunchy.

• 3

  Shred the cooked pork tenderloin into bite-sized pieces. Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the shredded pork to the skillet along with the cumin, garlic powder, sea salt, and black pepper. Sear until the edges of the pork are golden and crispy.

• 5

  In a small bowl, mash the avocado with the non-fat Greek yogurt and lime juice until the mixture is smooth and velvety.

• 6

  Arrange the baked tortilla chips on a plate and top them with the black beans and the crispy carnitas.

• 7

  Drizzle the zesty avocado cream over the top and garnish with finely chopped red onion and fresh cilantro.