NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked pork shoulder

0.5 medium Corn tortilla

0.25 cup Black beans

0.5 cup Non-fat Greek yogurt

1 tbsp Lime juice

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Bell pepper

1 tbsp Fresh cilantro

0.5 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Cut the corn tortilla into eight even triangles, toss them with the avocado oil and a pinch of sea salt, and spread them in a single layer on the baking sheet.

• 3

  Bake the tortilla chips for 8 to 10 minutes until they are golden and achieve a satisfying crunch.

• 4

  While the chips bake, whisk together the Greek yogurt, lime juice, and a pinch of salt in a small bowl until smooth to create the zesty crema.

• 5

  In a small skillet over medium heat, combine the shredded pork, smoked paprika, garlic powder, remaining salt, and black pepper, stirring until the meat is heated through and aromatic.

• 6

  Arrange the warm chips on a plate, then layer with the seasoned pork, black beans, and diced bell peppers.

• 7

  Drizzle the lime crema generously over the nachos and garnish with fresh cilantro before serving.