Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz pork shoulder; 2 medium bell peppers; 0.25 cup black beans; 0.5 oz cheddar cheese; 2 tbsp pickled jalapeños; 1.5 tbsp Greek yogurt; 1 tbsp fresh cilantro; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Pulled Pork Nachos with Pickled Jalapeños

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 Pickled Jalapeños

Baked pulled pork and black beans piled onto crisp bell pepper scoops, topped with melted sharp cheddar and zesty pickled jalapeños.

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NUTRITION

Protein

34.1g

Fat

37.4g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz pork shoulder

2 medium bell peppers

0.25 cup black beans

0.5 oz cheddar cheese

2 tbsp pickled jalapeños

1.5 tbsp Greek yogurt

1 tbsp fresh cilantro

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide, chip-sized wedges, removing all seeds and ribs.
3
In a small bowl, toss the shredded pork shoulder with ground cumin, chili powder, sea salt, and black pepper until well coated.
4
Arrange the bell pepper wedges in a single layer on the prepared baking sheet.
5
Distribute the seasoned pork and black beans evenly over the pepper wedges.
6
Sprinkle the shredded cheddar cheese over the top of the pork and beans.
7
Bake for 8-10 minutes until the cheese is melted and bubbly and the peppers are slightly tender but still crisp.
8
Remove from the oven and top with pickled jalapeños, dollops of Greek yogurt, and fresh cilantro.