Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked pulled pork shoulder; 2 medium Bell peppers; 0.25 cup Black beans; 0.25 oz Sharp cheddar cheese; 0.25 cup Pickled jalapeños; 2 tbsp Pico de gallo; 1 tbsp Plain Greek yogurt; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Chili powder; 0.5 tsp Cumin

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

Crispy bell pepper wedges loaded with tender pulled pork and black beans, topped with melted sharp cheddar and zesty pickled jalapeños.

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NUTRITION

Protein

35.5g

Fat

19.9g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked pulled pork shoulder

2 medium Bell peppers

0.25 cup Black beans

0.25 oz Sharp cheddar cheese

0.25 cup Pickled jalapeños

2 tbsp Pico de gallo

1 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.5 tsp Cumin

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide, nacho-style triangles and arrange them in a single layer on the prepared baking sheet.
3
In a medium bowl, toss the shredded pulled pork with the sea salt, black pepper, chili powder, and cumin until the meat is evenly seasoned.
4
Distribute the seasoned pork and the rinsed black beans evenly over the bell pepper wedges.
5
Sprinkle the shredded cheddar cheese over the top and bake for 8 to 10 minutes until the cheese is bubbly and the peppers are slightly tender but still hold their shape.
6
Remove the tray from the oven and garnish the nachos with pickled jalapeños, pico de gallo, fresh cilantro, and a dollop of Greek yogurt before serving.