YOUR SOLIN GENERATED RECIPE
Tender pork shoulder slow-roasted with aromatic spices and piled onto crisp bell pepper slices, topped with melted cheddar and earthy black beans for a smoky, satisfying crunch.
INGREDIENTS
3 oz Cooked pork shoulder
0.5 cup Black beans
1 cup Bell pepper
0.25 oz Cheddar cheese
0.5 tsp Smoked paprika
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lime juice
1 tbsp Cilantro
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the bell peppers into wide, flat, chip-sized pieces and arrange them in a single layer on the prepared baking sheet.
In a medium mixing bowl, toss the shredded cooked pork with smoked paprika, cumin, garlic powder, sea salt, and black pepper until the meat is evenly seasoned.
Spoon the seasoned pork and the rinsed black beans over the bell pepper 'chips' so each piece is well-loaded.
Sprinkle the shredded cheddar cheese evenly over the top of the pork and bean mixture.
Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the peppers have just started to soften while remaining crisp.
Remove from the oven and finish with a fresh squeeze of lime juice and a garnish of chopped cilantro before serving.