Name: BBQ Pulled Pork Nacho Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Cooked pork shoulder; 0.5 cup Black beans; 0.25 oz Corn tortilla chips; 1 tbsp Low-sugar BBQ sauce; 0.25 cup Non-fat Greek yogurt; 0.25 cup Red bell pepper; 0.25 cup Red onion; 1 tbsp Pickled jalapeños; 1 tsp Lime juice; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Nacho Platter

Oven-baked pulled pork and black beans layered over crunchy corn chips, finished with a tangy BBQ drizzle and cooling Greek yogurt.

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NUTRITION

Protein

36.3g

Fat

15.5g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Cooked pork shoulder

0.5 cup Black beans

0.25 oz Corn tortilla chips

1 tbsp Low-sugar BBQ sauce

0.25 cup Non-fat Greek yogurt

0.25 cup Red bell pepper

0.25 cup Red onion

1 tbsp Pickled jalapeños

1 tsp Lime juice

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2
Arrange the corn tortilla chips in a single even layer across the baking sheet.
3
Evenly distribute the shredded cooked pork shoulder and the rinsed black beans over the chips.
4
Place the tray in the oven and bake for 8 to 10 minutes until the pork is heated through and chips are lightly toasted.
5
While the nachos bake, whisk the Greek yogurt and lime juice together in a small bowl until the consistency is smooth and pourable.
6
Remove the baking sheet from the oven and immediately scatter the diced red bell pepper and red onion over the hot nachos.
7
Top with pickled jalapeños and drizzle the low-sugar BBQ sauce and the lime-yogurt crema over the entire platter.
8
Garnish with fresh cilantro and a final sprinkle of sea salt and black pepper before serving hot.