NUTRITION

SERVINGS

INGREDIENTS

1 large bell pepper

0.25 tsp olive oil

3 oz cooked pulled pork

0.25 cup black beans

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

0.25 oz cheddar cheese

0.25 cup plain Greek yogurt

2 tbsp fresh salsa

1 tbsp cilantro

PREPARATION

• 1

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

• 2

  Slice the bell pepper into wide, sturdy wedges to serve as the base for your nachos.

• 3

  Place the pepper wedges on the baking sheet, drizzle with olive oil and a pinch of salt, and roast for 8 minutes until slightly tender.

• 4

  In a medium mixing bowl, combine the cooked pulled pork, rinsed black beans, smoked paprika, cumin, garlic powder, sea salt, and black pepper.

• 5

  Remove the peppers from the oven and evenly distribute the pork and bean mixture over the wedges.

• 6

  Sprinkle the shredded cheddar cheese over the pork and return the tray to the oven for 5 minutes, or until the cheese is melted and bubbly.

• 7

  Transfer the nachos to a plate and top with a generous dollop of plain Greek yogurt and fresh salsa.

• 8

  Garnish with freshly chopped cilantro and serve immediately while hot.