NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked pulled pork shoulder

2 cup Mini bell peppers

0.25 cup Canned black beans

0.5 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

1 tsp Lime juice

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Sliced jalapeños

PREPARATION

• 1

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

• 2

  Slice the mini bell peppers in half lengthwise, remove any seeds, and arrange them cut-side up in a single layer to serve as your nutrient-dense base.

• 3

  Distribute the pulled pork and rinsed black beans evenly over the pepper halves.

• 4

  Sprinkle the shredded sharp cheddar cheese over the top and bake for 8 to 10 minutes until the peppers are tender-crisp and the cheese is beautifully melted.

• 5

  While the nachos bake, whisk together the Greek yogurt, lime juice, smoked paprika, garlic powder, sea salt, and black pepper in a small bowl until smooth.

• 6

  Remove the tray from the oven and drizzle the zesty crema over the warm nachos.

• 7

  Finish by scattering fresh cilantro and jalapeño slices over the top for a final pop of flavor.