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; 0.25 oz Corn tortilla chips; 0.25 oz Sharp cheddar cheese; 0.25 cup Black beans; 0.25 cup Pickled jalapeños; 2 tbsp Plain Greek yogurt; 2 tbsp Fresh salsa; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Chili 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 pork shoulder shredded over crispy corn tortillas and topped with melted cheddar, hearty black beans, and zesty pickled jalapeños for a savory crunch.

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NUTRITION

Protein

49.5g

Fat

30.5g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked pulled pork

0.25 oz Corn tortilla chips

0.25 oz Sharp cheddar cheese

0.25 cup Black beans

0.25 cup Pickled jalapeños

2 tbsp Plain Greek yogurt

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
In a small bowl, toss the shredded cooked pork with chili powder, sea salt, and black pepper until evenly coated.
3
Spread the corn tortilla chips in a single layer on the prepared baking sheet, ensuring they overlap slightly to hold the toppings.
4
Evenly distribute the seasoned pork, rinsed black beans, and shredded cheddar cheese over the chips.
5
Bake for 5 to 8 minutes until the cheese is completely melted and the edges of the chips are lightly toasted.
6
Remove from the oven and top with pickled jalapeños, fresh salsa, a dollop of Greek yogurt, and chopped cilantro before serving.