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 Cooked pork shoulder; 4 medium Mini sweet peppers; 0.25 cup Black beans; 1 tbsp Plain Greek yogurt; 0.25 cup Chunky salsa; 1 tbsp Pickled jalapeños; 0.25 tsp Ground cumin; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 1 tbsp Fresh cilantro; 1 tsp Lime juice

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

Sautéed shredded pork and black beans piled onto crisp mini pepper chips and finished with a zesty lime-crema drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.9g

Fat

23.5g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked pork shoulder

4 medium Mini sweet peppers

0.25 cup Black beans

1 tbsp Plain Greek yogurt

0.25 cup Chunky salsa

1 tbsp Pickled jalapeños

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tsp Lime juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small skillet over medium heat, toss the shredded pork with cumin, smoked paprika, garlic powder, and sea salt until warmed through and slightly crisp.
2
Stir in the rinsed black beans and lime juice, heating for another 2 minutes until the flavors meld.
3
Slice the mini sweet peppers in half lengthwise and remove seeds to create sturdy, bite-sized chip scoops.
4
Arrange the pepper scoops on a plate and fill each one generously with the savory pork and bean mixture.
5
Top the nachos with chunky salsa and tangy pickled jalapeños for a kick of heat.
6
Dollop with Greek yogurt and garnish with freshly chopped cilantro before serving immediately.