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 pulled pork shoulder; 0.25 oz Organic corn tortilla chips; 0.25 cup Black beans; 0.25 cup Nonfat plain Greek yogurt; 2 tbsp Pickled jalapeños; 2 tbsp Pico de gallo; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Chili powder

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 fiber-rich black beans layered over crisp corn chips, finished with a cooling dollop of Greek yogurt and zesty pickled jalapeños for a smoky, satisfying crunch.

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NUTRITION

Protein

44.0g

Fat

23.0g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked pulled pork shoulder

0.25 oz Organic corn tortilla chips

0.25 cup Black beans

0.25 cup Nonfat plain Greek yogurt

2 tbsp Pickled jalapeños

2 tbsp Pico de gallo

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

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PREPARATION

1
Preheat your oven to 375°F and line a small baking sheet with parchment paper.
2
In a small mixing bowl, toss the cooked pulled pork with sea salt, black pepper, and chili powder until evenly coated.
3
Spread the organic corn tortilla chips in a single layer across the prepared baking sheet.
4
Distribute the seasoned pulled pork and the rinsed black beans evenly over the chips.
5
Place the baking sheet in the oven and bake for 6 to 8 minutes, or until the pork is heated through and the chips are fragrant.
6
Remove from the oven and immediately top with fresh pico de gallo and pickled jalapeños.
7
Garnish with a dollop of nonfat plain Greek yogurt and freshly chopped cilantro before serving.