Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz cooked pulled pork shoulder; 1 medium green bell pepper; 1 medium red bell pepper; 0.5 cup black beans; 0.25 oz grass-fed cheddar cheese; 2 tbsp plain Greek yogurt; 2 tbsp fresh salsa; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp extra virgin olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos

Crispy bell pepper slices topped with tender smoky pulled pork and melted grass-fed cheddar, finished with a dollop of cool Greek yogurt.

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NUTRITION

Protein

35.9g

Fat

17.7g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked pulled pork shoulder

1 medium green bell pepper

1 medium red bell pepper

0.5 cup black beans

0.25 oz grass-fed cheddar cheese

2 tbsp plain Greek yogurt

2 tbsp fresh salsa

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the green and red bell peppers into wide, chip-sized triangles, removing all seeds and ribs.
3
In a small bowl, toss the cooked pulled pork with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Arrange the bell pepper 'chips' in a single layer on the prepared baking sheet.
5
Distribute the seasoned pulled pork and the rinsed black beans evenly over the bell pepper slices.
6
Sprinkle the shredded grass-fed cheddar cheese over the top of the pork and beans.
7
Bake for 8-10 minutes, or until the cheese is bubbly and the peppers are slightly softened but still crisp.
8
Remove from the oven and top with fresh salsa and a dollop of Greek yogurt before serving.