Name: BBQ Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.25 oz Cooked shredded pork shoulder; 0.25 oz Organic corn tortilla chips; 0.5 cup Canned black beans; 0.25 oz Sharp cheddar cheese; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Low-sugar BBQ sauce; 2 tbsp Pickled jalapeños; 1 tbsp Fresh cilantro; 1 tbsp Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

BBQ 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

BBQ Pulled Pork Nachos with Pickled Jalapeños

Oven-baked pulled pork and black beans piled onto crunchy corn chips, finished with a tangy drizzle of BBQ sauce and zesty pickled jalapeños.

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NUTRITION

Protein

40.6g

Fat

15.1g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Cooked shredded pork shoulder

0.25 oz Organic corn tortilla chips

0.5 cup Canned black beans

0.25 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

1 tbsp Low-sugar BBQ sauce

2 tbsp Pickled jalapeños

1 tbsp Fresh cilantro

1 tbsp Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat the oven to 375°F and line a small baking sheet with parchment paper.
2
Spread the organic corn tortilla chips in an even layer on the prepared baking sheet.
3
Distribute the cooked shredded pork shoulder and rinsed black beans evenly over the chips.
4
Sprinkle the shredded sharp cheddar cheese over the pork and beans.
5
Bake for 8 to 10 minutes until the cheese is melted and the chips are lightly toasted.
6
Remove from the oven and drizzle the low-sugar BBQ sauce across the top.
7
Dollop the plain non-fat Greek yogurt in the center as a high-protein alternative to sour cream.
8
Garnish with pickled jalapeños, diced red onion, and fresh cilantro.
9
Season with sea salt and black pepper before serving immediately.