NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

2 cups Mini bell peppers

0.25 cup Black beans

0.25 cup Non-fat Greek yogurt

1 tsp Chipotle peppers in adobo

1 tbsp Lime juice

0.25 cup Red onion

1 tbsp Fresh cilantro

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the mini bell peppers in half lengthwise, removing any seeds, and arrange them in a single layer on the baking sheet to act as your chips.

• 3

  In a small skillet over medium heat, warm the olive oil and add the shredded pork shoulder, seasoning with sea salt and black pepper until heated through.

• 4

  Distribute the warmed pork and the rinsed black beans evenly over the bell pepper halves.

• 5

  Place the baking sheet in the oven and roast for 8-10 minutes until the peppers are slightly tender and the pork is beginning to crisp at the edges.

• 6

  While the nachos roast, whisk together the Greek yogurt, chipotle peppers in adobo sauce, and lime juice in a small bowl until smooth.

• 7

  Remove the nachos from the oven and top with diced red onion and fresh cilantro.

• 8

  Drizzle the smoky chipotle crema over the top and serve immediately while hot.