Name: Smoky Pulled Pork Nachos with Zesty Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz cooked lean pork shoulder; 0.5 cup black beans; 0 oz baked corn tortilla chips; 0.5 cup plain non-fat Greek yogurt; 1 tbsp lime juice; 1 tbsp fresh cilantro; 0.25 tsp smoked paprika; 0.25 tsp ground cumin; 0.13 tsp sea salt; 0.13 tsp black pepper; 2 tbsp red onion; 1 tbsp jalapeño

Smoky Pulled Pork Nachos with Zesty Crema

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 with Zesty Crema

Shredded pork shoulder and black beans piled onto crispy baked corn chips, drizzled with a tangy lime-infused Greek yogurt crema for a smoky and satisfying crunch.

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NUTRITION

Protein

50.8g

Fat

11.1g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked lean pork shoulder

0.5 cup black beans

0 oz baked corn tortilla chips

0.5 cup plain non-fat Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp red onion

1 tbsp jalapeño

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PREPARATION

1
Preheat your oven to 375°F and arrange the baked corn tortilla chips in a single layer on a parchment-lined baking sheet.
2
In a small mixing bowl, toss the shredded pulled pork with the smoked paprika and ground cumin until the meat is evenly seasoned.
3
Distribute the seasoned pork, black beans, and diced red onion evenly over the layer of chips.
4
Bake for 8 to 10 minutes until the pork is heated through and the red onions have softened slightly.
5
While the nachos bake, whisk together the Greek yogurt, lime juice, sea salt, and black pepper in a small bowl to create the zesty crema.
6
Remove the nachos from the oven and garnish with fresh cilantro, sliced jalapeños, and a generous drizzle of the prepared lime crema before serving.