Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked pork shoulder; 2 medium bell peppers; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 0.25 cup plain greek yogurt; 2 tbsp pickled jalapeños; 1 tbsp red onion; 0 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp chili powder; 1 tbsp fresh cilantro

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

Oven-baked bell pepper chips topped with shredded pork and black beans, finished with melted cheddar and tangy pickled jalapeños.

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NUTRITION

Protein

47.7g

Fat

29.7g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked pork shoulder

2 medium bell peppers

0.25 cup black beans

0.25 oz sharp cheddar cheese

0.25 cup plain greek yogurt

2 tbsp pickled jalapeños

1 tbsp red onion

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp chili powder

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 bell peppers into wide triangles to act as the sturdy base for your nachos.
3
In a medium bowl, toss the pepper triangles with olive oil, sea salt, and chili powder until evenly coated.
4
Spread the peppers in a single layer on the prepared baking sheet and roast for 6 minutes until just tender.
5
Distribute the shredded pork and rinsed black beans evenly over the roasted pepper chips.
6
Sprinkle the shredded cheddar cheese over the top and return to the oven for 4 to 5 minutes until the cheese is melted and bubbly.
7
Finish the dish by garnishing with pickled jalapeños, diced red onion, a dollop of Greek yogurt, and fresh cilantro before serving.