NUTRITION

SERVINGS

INGREDIENTS

2 oz Pork shoulder

0.5 cup Black beans

1 medium Bell pepper

0.5 cup Non-fat Greek yogurt

0 whole Avocado

1 cup Shredded cabbage

1 tbsp Lime juice

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Prepare the bell pepper by removing the seeds and slicing it into wide, sturdy wedges to serve as the nacho base.

• 2

  In a small skillet over medium heat, combine the shredded pork, black beans, smoked paprika, garlic powder, sea salt, and black pepper, heating until warmed through.

• 3

  In a medium bowl, whisk together the lime juice and half of the Greek yogurt until smooth, then toss with the shredded cabbage to create the zesty slaw.

• 4

  Arrange the bell pepper wedges on a large plate or platter in a single layer.

• 5

  Spoon the warm pork and bean mixture evenly over the pepper wedges.

• 6

  Top the nachos with the prepared zesty slaw, sliced avocado, the remaining dollop of Greek yogurt, and fresh cilantro before serving.