Name: Loaded Vegetarian Nacho Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 medium bell peppers; 0.75 cup black beans; 0.5 cup soy crumbles; 0.75 oz sharp cheddar cheese; 0.5 cup non-fat Greek yogurt; 0.25 cup fresh salsa; 0.25 tsp chili powder; 0.25 tsp cumin; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh cilantro; 1 tbsp jalapeno

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Loaded Vegetarian Nacho Platter

Crisp bell pepper scoops piled high with seasoned black beans and soy crumbles, topped with melted sharp cheddar and a cool dollop of Greek yogurt for a creamy finish.

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NUTRITION

Protein

45.8g

Fat

11.2g

Carbs

66.2g

SERVINGS

1 serving

INGREDIENTS

1.5 medium bell peppers

0.75 cup black beans

0.5 cup soy crumbles

0.75 oz sharp cheddar cheese

0.5 cup non-fat Greek yogurt

0.25 cup fresh salsa

0.25 tsp chili powder

0.25 tsp cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

1 tbsp jalapeno

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide, chip-sized triangles and arrange them in a single layer on the baking sheet.
3
In a medium bowl, combine the black beans and soy crumbles with chili powder, cumin, sea salt, and black pepper, tossing until well coated.
4
Distribute the seasoned bean and crumble mixture evenly over the bell pepper scoops.
5
Sprinkle the shredded sharp cheddar cheese over the loaded peppers.
6
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly tender but still maintain their crunch.
7
Remove from the oven and top with fresh salsa and sliced jalapenos.
8
Finish with a generous dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.