YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Avocado
Oven-baked pulled pork and black beans piled onto crisp bell pepper chips and finished with a creamy, zesty avocado mash.
INGREDIENTS
3 oz cooked pork shoulder
0.25 cup black beans
1 medium bell pepper
0.13 whole avocado
0.25 cup Greek yogurt
1 tsp lime juice
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tbsp red onion
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the bell pepper into wide, chip-sized wedges, removing the seeds and stem, and arrange them in a single layer on the prepared baking sheet.
In a small mixing bowl, toss the shredded cooked pork shoulder with the smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
Distribute the seasoned pork and the rinsed black beans evenly across the bell pepper wedges.
Place the tray in the oven and bake for 8 to 10 minutes until the peppers are slightly tender and the pork is heated through.
While the nachos bake, mash the avocado with the lime juice in a small bowl until it reaches a smooth and creamy consistency.
Remove the tray from the oven and dollop each nacho with a bit of plain Greek yogurt and the zesty avocado mash.
Garnish the entire tray with finely diced red onion and chopped fresh cilantro before serving immediately.