Name: BBQ Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked pulled pork shoulder; 2 tbsp sugar-free BBQ sauce; 10 whole mini bell peppers; 0.25 cup black beans; 0.5 oz shredded sharp cheddar cheese; 2 tbsp non-fat Greek yogurt; 1 tbsp fresh cilantro; 1 tbsp sliced jalapeños; 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 Nachos

Slow-roasted pork shoulder shredded and tossed in smoky BBQ sauce over crisp mini bell pepper chips topped with melted cheddar and zesty Greek yogurt.

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NUTRITION

Protein

37.2g

Fat

20.8g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked pulled pork shoulder

2 tbsp sugar-free BBQ sauce

10 whole mini bell peppers

0.25 cup black beans

0.5 oz shredded sharp cheddar cheese

2 tbsp non-fat Greek yogurt

1 tbsp fresh cilantro

1 tbsp sliced jalapeños

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice mini bell peppers in half lengthwise, removing seeds to create chip shapes.
3
In a small bowl, toss the cooked pulled pork with the sugar-free BBQ sauce, sea salt, and black pepper.
4
Arrange the pepper halves on the baking sheet in a single layer.
5
Distribute the BBQ pork and black beans evenly into the pepper chips.
6
Sprinkle with shredded cheddar cheese and bake for 8-10 minutes until the cheese is bubbly and peppers are slightly tender.
7
Remove from the oven and top with dollops of Greek yogurt, fresh cilantro, and jalapeños.