NUTRITION

SERVINGS

INGREDIENTS

6 oz Cooked shredded pork shoulder

1 large Bell peppers

0.13 cup Black beans

0 whole Avocado

0.5 tsp Smoked paprika

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 medium Jalapeño

PREPARATION

• 1

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

• 2

  Slice the bell peppers into wide, chip-like triangles, removing all seeds and membranes.

• 3

  In a medium bowl, toss the shredded pork shoulder with the smoked paprika, cumin, sea salt, and black pepper until evenly coated.

• 4

  Arrange the bell pepper triangles in a single layer on the baking sheet and top each scoop with a portion of the seasoned pork and black beans.

• 5

  Place the baking sheet in the oven and roast for 8 to 10 minutes, or until the peppers are tender-crisp and the pork is sizzling.

• 6

  While the nachos roast, mash the avocado in a small bowl with the lime juice and finely minced red onion.

• 7

  Remove the nachos from the oven and transfer to a serving plate.

• 8

  Garnish with dollops of the avocado mash, fresh cilantro, and thinly sliced jalapeños before serving immediately.