Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked pulled pork shoulder; 0.25 cup Canned black beans; 0.25 oz Sharp cheddar cheese; 0.25 oz Organic corn tortilla chips; 2 tbsp Plain Greek yogurt; 0.25 cup Pickled jalapeños; 0.25 cup Fresh salsa; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Slow-roasted pulled pork and fiber-rich black beans layered over crunchy corn chips, topped with melted sharp cheddar and zesty pickled jalapeños for a smoky, satisfying crunch.

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NUTRITION

Protein

50.2g

Fat

30.7g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked pulled pork shoulder

0.25 cup Canned black beans

0.25 oz Sharp cheddar cheese

0.25 oz Organic corn tortilla chips

2 tbsp Plain Greek yogurt

0.25 cup Pickled jalapeños

0.25 cup Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Spread the organic corn tortilla chips in an even layer across the baking sheet.
3
Distribute the cooked pulled pork and the rinsed black beans over the chips.
4
Season the layer evenly with garlic powder, sea salt, and black pepper.
5
Sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.
6
Bake for 8 to 10 minutes until the cheese is completely melted and the pork is heated through.
7
Remove from the oven and immediately top with the pickled jalapeños and fresh salsa.
8
Finish with a dollop of Greek yogurt and a sprinkle of chopped fresh cilantro before serving.