Name: Pulled Pork Nachos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Cooked pulled pork shoulder; 0.25 oz Grain-free tortilla chips; 0.33 cup Canned black beans; 0.25 cup Nonfat plain Greek yogurt; 0.13 whole Avocado; 1 tsp Lime juice; 0.25 cup Pico de gallo; 1 tbsp Pickled jalapeños; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pulled Pork Nachos with Avocado Crema

Slow-roasted pulled pork layered over crunchy grain-free chips and topped with a velvety avocado crema for a satisfying, nutrient-dense twist on a classic favorite.

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NUTRITION

Protein

50.0g

Fat

26.0g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked pulled pork shoulder

0.25 oz Grain-free tortilla chips

0.33 cup Canned black beans

0.25 cup Nonfat plain Greek yogurt

0.13 whole Avocado

1 tsp Lime juice

0.25 cup Pico de gallo

1 tbsp Pickled jalapeños

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Arrange grain-free tortilla chips in a single layer on a parchment-lined baking sheet.
3
Season the pulled pork with garlic powder, sea salt, and black pepper, then distribute evenly over the chips.
4
Top with rinsed black beans and bake for 8-10 minutes until the pork is heated through and the chips are crisp.
5
While baking, mash the avocado with Greek yogurt and lime juice in a small bowl until smooth and velvety.
6
Remove nachos from the oven and top with pico de gallo, pickled jalapeños, and fresh cilantro.
7
Drizzle the avocado crema over the top and serve immediately.