Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 2 medium bell peppers; 0.25 cup black beans; 0.5 oz sharp cheddar cheese; 2 tbsp salsa verde; 1 tsp olive oil; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 0.5 medium lime

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos

Tender pulled pork and black beans are piled onto crisp bell pepper chips and baked until the sharp cheddar is bubbly and golden.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.8g

Fat

50.4g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

2 medium bell peppers

0.25 cup black beans

0.5 oz sharp cheddar cheese

2 tbsp salsa verde

1 tsp olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 medium lime

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide, triangular pieces to serve as the 'chips' for the nachos.
3
In a small bowl, toss the shredded cooked pork shoulder with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Arrange the bell pepper chips in a single layer on the prepared baking sheet.
5
Distribute the seasoned pork and the rinsed black beans evenly over the pepper chips.
6
Sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.
7
Bake for 8 to 10 minutes, or until the peppers are just tender and the cheese has completely melted.
8
Remove from the oven and drizzle the salsa verde over the nachos.
9
Garnish with freshly chopped cilantro and a squeeze of lime juice before serving warm.