YOUR SOLIN GENERATED RECIPE
Slow-roasted pork shoulder shredded and piled onto crisp organic corn chips with protein-packed black beans and melted sharp cheddar, finished with a cool, creamy dollop of Greek yogurt.
INGREDIENTS
3.5 oz cooked pork shoulder
0.25 oz organic corn chips
0.5 cup black beans
0.25 oz sharp cheddar cheese
0.25 cup nonfat Greek yogurt
1 tbsp pickled jalapenos
2 tbsp fresh salsa
0.25 tsp smoked paprika
0.25 tsp ground cumin
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh cilantro
0.25 whole lime
PREPARATION
Preheat the oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a small bowl, toss the shredded cooked pork with smoked paprika, cumin, sea salt, and black pepper until evenly coated.
Arrange the organic corn chips in a single layer on the prepared baking sheet.
Evenly distribute the black beans and the seasoned pork over the chips.
Sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.
Bake for 5-7 minutes, or until the cheese is bubbly and the chips are lightly toasted.
Remove from the oven and top with fresh salsa, pickled jalapenos, and a dollop of Greek yogurt.
Garnish with fresh cilantro and a squeeze of lime juice before serving.