NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.25 cup Black beans

8 whole Mini bell peppers

0.13 whole Avocado

0.33 cup Greek yogurt

1 tsp Lime juice

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

PREPARATION

• 1

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

• 2

  Slice the mini bell peppers in half lengthwise and remove the seeds and membranes to create small boats.

• 3

  In a mixing bowl, toss the cooked shredded pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.

• 4

  Arrange the pepper halves on the prepared baking sheet and fill each cavity with a portion of the seasoned pork and black beans.

• 5

  Place the baking sheet in the oven and roast for 8-10 minutes until the peppers are slightly softened and the pork is heated through.

• 6

  While the nachos roast, mash the avocado in a small bowl with the Greek yogurt and lime juice until the mixture is smooth and creamy.

• 7

  Remove the nachos from the oven, transfer to a plate, and top with dollops of the avocado cream and a sprinkle of fresh cilantro.