YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Sautéed bell pepper 'chips' topped with tender pulled pork and black beans, finished with a drizzle of zesty, tangy lime crema.
INGREDIENTS
4 oz cooked pulled pork shoulder
0.25 cup black beans
2 medium bell peppers
0.25 cup nonfat Greek yogurt
1 tsp lime juice
0.25 tbsp olive oil
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Slice the bell peppers into wide, flat pieces to serve as the 'nacho' base.
Heat olive oil in a large skillet over medium heat and sauté the pepper slices for 4-5 minutes until tender-crisp.
In a separate pan, warm the cooked pulled pork with smoked paprika, ground cumin, sea salt, and black pepper until fragrant.
Rinse and drain the black beans, then add them to the pork to warm through.
In a small bowl, whisk together the Greek yogurt, lime juice, and garlic powder to create the zesty crema.
Arrange the bell pepper 'chips' on a plate, top with the pork and bean mixture, drizzle with the crema, and garnish with fresh cilantro.