NUTRITION

SERVINGS

INGREDIENTS

3 ounce pork shoulder

0.25 ounce corn tortilla chips

0.25 ounce sharp cheddar cheese

0.25 cup black beans

0.5 cup plain nonfat greek yogurt

2 tablespoon salsa verde

1 tablespoon pickled jalapeños

1 tablespoon fresh cilantro

0.25 teaspoon smoked paprika

0.25 teaspoon garlic powder

0.13 teaspoon sea salt

0.13 teaspoon black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, combine the shredded cooked pork shoulder with the smoked paprika, garlic powder, sea salt, and black pepper until the meat is well-seasoned.

• 3

  Arrange the corn tortilla chips in an even layer on the prepared baking sheet, ensuring they overlap slightly to create a sturdy base.

• 4

  Distribute the seasoned pork and the rinsed black beans evenly over the chips.

• 5

  Sprinkle the shredded cheddar cheese over the pork and beans, then bake in the oven for 5 to 7 minutes until the cheese is melted and the edges of the chips are golden.

• 6

  Remove from the oven and immediately top with the salsa verde and pickled jalapeños.

• 7

  Garnish with fresh cilantro and a dollop of Greek yogurt as a high-protein substitute for sour cream before serving.