NUTRITION

SERVINGS

INGREDIENTS

1 medium corn tortilla

3 oz cooked shredded pork shoulder

0.25 cup canned black beans

0.25 oz sharp cheddar cheese

1 tbsp sugar-free BBQ sauce

2 tbsp nonfat Greek yogurt

1 tbsp sliced jalapeños

1 tbsp fresh cilantro

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.

• 2

  Cut the corn tortilla into 8 equal triangles and spread them out in a single layer on the baking sheet.

• 3

  Bake the tortilla triangles for 8-10 minutes, turning once halfway through, until they are golden brown and crispy.

• 4

  In a medium mixing bowl, toss the shredded pork shoulder with the sugar-free BBQ sauce, sea salt, and black pepper until well coated.

• 5

  Arrange the crispy tortilla chips closely together on the baking sheet.

• 6

  Layer the BBQ pork and the rinsed black beans evenly over the chips.

• 7

  Sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.

• 8

  Return the tray to the oven for 4-5 minutes until the cheese is fully melted and bubbly.

• 9

  Remove from the oven and garnish with dollops of Greek yogurt, sliced jalapeños, fresh cilantro, and green onions before serving immediately.