Name: Smoky Pulled Pork Nachos with Jalapeño
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded lean pork shoulder; 0.5 cup cooked black beans; 0.4 cup non-fat plain Greek yogurt; 1 large bell pepper; 1 tbsp lime juice; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium jalapeño; 2 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

Smoky Pulled Pork Nachos with Jalapeño

Tender slow-roasted pork and hearty black beans baked over crisp bell pepper chips and finished with a smoky, zesty yogurt lime sauce.

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NUTRITION

Protein

58.1g

Fat

21.7g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded lean pork shoulder

0.5 cup cooked black beans

0.4 cup non-fat plain Greek yogurt

1 large bell pepper

1 tbsp lime juice

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium jalapeño

2 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the bell pepper into large chip-shaped triangles and arrange them in a single layer on the sheet.
3
In a small bowl, toss the shredded pork with smoked paprika, garlic powder, onion powder, salt, and pepper.
4
Top the pepper chips evenly with the seasoned pork and the black beans.
5
Bake for 8-10 minutes until the peppers are slightly tender and the pork is hot and crispy on the edges.
6
While baking, whisk together the Greek yogurt and lime juice until smooth.
7
Remove from the oven and top with fresh jalapeño slices, cilantro, and a generous drizzle of the lime-yogurt sauce.