YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Mini bell peppers roasted until tender-crisp and topped with savory pulled pork and hearty black beans, finished with a drizzle of zesty lime crema.
INGREDIENTS
5 oz cooked pulled pork shoulder
1.5 cup mini bell peppers
0.5 cup black beans
0.25 cup nonfat Greek yogurt
1 tsp lime juice
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tbsp pickled jalapeños
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise, removing the seeds and stems to create small boats.
In a medium bowl, toss the cooked pulled pork with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Arrange the pepper halves on the prepared baking sheet in a single layer, cut-side up.
Evenly distribute the seasoned pork and the rinsed black beans into the pepper cavities.
Roast for 8 to 10 minutes, or until the peppers are tender-crisp and the pork is heated through.
While roasting, whisk together the nonfat Greek yogurt and lime juice in a small bowl until smooth.
Remove the nachos from the oven, drizzle with the zesty lime crema, and garnish with fresh cilantro and pickled jalapeños.