YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Avocado
Slow-roasted pulled pork piled onto crunchy mini sweet pepper boats, topped with creamy zesty avocado and protein-packed black beans for a vibrant, clean-eating twist on a classic.
INGREDIENTS
5 oz pork shoulder
1 cup mini sweet peppers
0.25 cup black beans
0.25 whole avocado
1 tbsp Greek yogurt
1 tbsp salsa verde
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the mini sweet peppers in half lengthwise and remove any seeds to create small nacho-style boats.
In a mixing bowl, toss the shredded cooked pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
Arrange the pepper halves on the baking sheet and fill each one generously with the seasoned pork and rinsed black beans.
Bake for 8 to 10 minutes until the peppers are slightly tender and the pork is heated through and crisp at the edges.
While the nachos bake, mash the avocado in a small bowl with the lime juice until smooth.
Remove the nachos from the oven and drizzle with salsa verde and a dollop of Greek yogurt.
Top with the mashed avocado and fresh cilantro before serving immediately.