NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 oz lean pork shoulder, cooked and shredded

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 cup black beans, rinsed and drained

0.25 oz sharp cheddar cheese, shredded

0.25 cup nonfat Greek yogurt

1 tbsp fresh lime juice

1 tbsp red onion, finely diced

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the sweet potato into thin, uniform rounds and toss them in a bowl with olive oil, sea salt, and black pepper.

• 3

  Arrange the rounds in a single layer on the baking sheet and roast for 20 minutes, flipping halfway through, until edges are golden and crisp.

• 4

  In a small bowl, season the shredded pork with smoked paprika and garlic powder until well combined.

• 5

  Remove the sweet potatoes from the oven and pile the seasoned pork, black beans, and shredded cheddar cheese onto the rounds.

• 6

  Return the tray to the oven for 5 minutes or until the cheese is completely melted and bubbly.

• 7

  While the nachos bake, whisk together the Greek yogurt and lime juice in a small ramekin to create a smooth crema.

• 8

  Drizzle the lime crema over the hot nachos and garnish with diced red onion and fresh cilantro before serving.