Name: Pulled Pork Nachos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked pulled pork; 2 medium bell peppers; 0.25 oz shredded sharp cheddar cheese; 0.25 cup canned black beans; 0.25 cup nonfat Greek yogurt; 0 whole avocado; 1 tsp lime juice; 0.25 tsp garlic powder; 0.25 tsp sea salt; 1 tbsp fresh cilantro; 1 tbsp red onion; 1 tbsp 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 Avocado Crema

Crispy bell pepper slices topped with tender pulled pork and melted cheddar, finished with a velvety avocado crema for a refreshing bite.

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NUTRITION

Protein

44.7g

Fat

22.5g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked pulled pork

2 medium bell peppers

0.25 oz shredded sharp cheddar cheese

0.25 cup canned black beans

0.25 cup nonfat Greek yogurt

0 whole avocado

1 tsp lime juice

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp fresh cilantro

1 tbsp red onion

1 tbsp pickled jalapeños

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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, chip-shaped wedges and arrange them in a single layer on the prepared sheet.
3
Evenly distribute the cooked pulled pork and rinsed black beans over the bell pepper wedges.
4
Sprinkle the shredded sharp cheddar cheese over the pork and peppers, then bake for 8 to 10 minutes until the cheese is melted and bubbly.
5
In a small bowl, mash the avocado with the nonfat Greek yogurt, lime juice, garlic powder, and sea salt until the crema is smooth.
6
Remove the nachos from the oven and garnish immediately with diced red onion, pickled jalapeños, and fresh cilantro.
7
Drizzle the avocado crema over the hot nachos and serve immediately.