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 shredded pork shoulder; 0.33 oz corn tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 2 tbsp pickled jalapeños; 2 tbsp pico de gallo; 1 tbsp fresh cilantro; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender pulled pork and black beans baked over crisp corn chips with melted cheddar and zesty pickled jalapeños for a smoky, satisfying crunch.

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NUTRITION

Protein

32.2g

Fat

37.7g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded pork shoulder

0.33 oz corn tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

2 tbsp pickled jalapeños

2 tbsp pico de gallo

1 tbsp fresh cilantro

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
In a small bowl, toss the shredded pulled pork with cumin, garlic powder, sea salt, and black pepper until well coated.
3
Arrange the corn tortilla chips in a single layer on the prepared baking sheet.
4
Evenly distribute the seasoned pork and black beans over the chips.
5
Sprinkle the shredded cheddar cheese across the top of the pork and beans.
6
Bake for 5-8 minutes until the cheese is melted and bubbly and the chips are lightly toasted.
7
Remove from the oven and top with pickled jalapeños, pico de gallo, and fresh cilantro.