YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Tender pulled pork and black beans piled onto crisp mini bell pepper chips and drizzled with a zesty, cooling lime crema.
INGREDIENTS
4 oz pork shoulder
0.5 cup black beans
6 medium mini bell peppers
0.25 cup plain Greek yogurt
1 tbsp lime juice
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh cilantro
1 tbsp pickled jalapeños
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise and remove the seeds and ribs to create small nacho-style boats.
Arrange the pepper halves in a single layer on the prepared baking sheet.
Fill each pepper cavity with an even amount of the shredded cooked pork shoulder and the black beans.
Evenly sprinkle the smoked paprika, garlic powder, sea salt, and black pepper over the filled peppers.
Bake for 10 minutes until the peppers are slightly softened and the pork is heated through with crispy edges.
While the nachos bake, whisk together the Greek yogurt and lime juice in a small bowl until smooth.
Remove the nachos from the oven and drizzle the lime crema over the top.
Garnish with chopped fresh cilantro and pickled jalapeños before serving immediately.