Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pulled pork; 0.25 oz Corn tortilla chips; 0.25 cup Black beans; 0.1 oz Sharp cheddar cheese; 2 tbsp Plain Greek yogurt; 1 tbsp Pickled jalapeños; 0.25 cup Tomato; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Avocado oil

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

Pulled Pork Nachos with Pickled Jalapeños

Crispy baked corn chips layered with tender slow-cooked pork and melted cheddar, topped with a zesty kick of pickled jalapeños and cool Greek yogurt.

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NUTRITION

Protein

34.0g

Fat

37.2g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pulled pork

0.25 oz Corn tortilla chips

0.25 cup Black beans

0.1 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Pickled jalapeños

0.25 cup Tomato

1 tbsp Red onion

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Spread the corn tortilla chips in a single layer on the prepared baking sheet.
3
In a small bowl, toss the pulled pork with avocado oil, sea salt, and black pepper until evenly coated.
4
Distribute the pork and rinsed black beans over the chips, then sprinkle evenly with the shredded cheddar cheese.
5
Bake for 5 to 8 minutes, or until the cheese is melted and bubbly and the pork is heated through.
6
While the nachos bake, dice the tomato and red onion.
7
Remove the nachos from the oven and top with the tomato, red onion, and pickled jalapeños.
8
Finish with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving immediately.