Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.75 oz Cooked pork shoulder, shredded; 10 whole Mini sweet peppers; 0.25 cup Black beans, rinsed; 0.5 oz Sharp cheddar cheese, shredded; 2 tbsp Plain Greek yogurt; 2 tbsp Pico de gallo; 1 tbsp Pickled jalapeños; 1 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

Roasted mini sweet pepper halves topped with tender pulled pork and black beans, finished with a smoky spice blend and melted sharp cheddar.

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NUTRITION

Protein

45g

Fat

27.2g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Cooked pork shoulder, shredded

10 whole Mini sweet peppers

0.25 cup Black beans, rinsed

0.5 oz Sharp cheddar cheese, shredded

2 tbsp Plain Greek yogurt

2 tbsp Pico de gallo

1 tbsp Pickled jalapeños

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the mini sweet peppers in half lengthwise and remove any seeds to create the base for your nachos.
3
In a medium bowl, toss the shredded pulled pork with smoked paprika, sea salt, and black pepper until evenly coated.
4
Arrange the pepper halves on the baking sheet and fill each one with a portion of the seasoned pork and black beans.
5
Sprinkle the shredded sharp cheddar cheese evenly over the top of the filled peppers.
6
Bake for 8 to 10 minutes until the peppers are slightly tender and the cheese is bubbly and melted.
7
Remove from the oven and garnish with dollops of Greek yogurt, pico de gallo, pickled jalapeños, and fresh cilantro before serving.