YOUR SOLIN GENERATED RECIPE
Tender pulled pork and black beans baked over crisp bell pepper 'chips' for a smoky, protein-packed meal finished with a dollop of cool Greek yogurt.
INGREDIENTS
2.5 oz pulled pork shoulder
0.5 oz shredded cheddar cheese
2 medium bell peppers
0.25 cup black beans
2 tbsp plain Greek yogurt
2 tbsp salsa verde
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
0.25 whole lime
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the bell peppers into large triangles to act as your nacho base and spread them in a single layer on the sheet.
In a small bowl, toss the shredded pulled pork with smoked paprika, garlic powder, sea salt, and black pepper until evenly seasoned.
Distribute the seasoned pork and the rinsed black beans evenly over the bell pepper chips.
Sprinkle the shredded cheddar cheese over the top and bake for 8 to 10 minutes until the cheese is melted and bubbly.
Remove from the oven and drizzle with salsa verde and a dollop of plain Greek yogurt as a clean sour cream alternative.
Garnish with fresh chopped cilantro and a bright squeeze of lime juice before serving immediately.