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 Pulled pork shoulder; 0.13 oz Corn tortilla chips; 0.25 oz Shredded sharp cheddar cheese; 0.25 cup Canned black beans; 0.25 cup Nonfat plain Greek yogurt; 2 tbsp Pickled jalapeños; 1 tbsp Fresh cilantro; 0.5 whole Lime; 0.25 tsp Cumin; 0.25 tsp Chili powder; 0.13 tsp Sea salt

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 layered over crunchy tortilla chips with melted cheddar and black beans, finished with a zesty squeeze of lime and spicy jalapeños.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.5g

Fat

35.1g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pulled pork shoulder

0.13 oz Corn tortilla chips

0.25 oz Shredded sharp cheddar cheese

0.25 cup Canned black beans

0.25 cup Nonfat plain Greek yogurt

2 tbsp Pickled jalapeños

1 tbsp Fresh cilantro

0.5 whole Lime

0.25 tsp Cumin

0.25 tsp Chili powder

0.13 tsp Sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pre-heat oven to 400°F.
2
Toss the pulled pork with cumin, chili powder, and sea salt until evenly coated.
3
Arrange the tortilla chips in a single layer on a baking sheet lined with parchment paper.
4
Top the chips evenly with the black beans, seasoned pulled pork, and shredded cheddar cheese.
5
Bake for 8 to 10 minutes until the cheese is bubbly and the pork is heated through.
6
Garnish the nachos with pickled jalapeños, fresh cilantro, and a dollop of Greek yogurt.
7
Serve immediately with a fresh lime wedge for squeezing over the top.