NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.25 cup Black beans

0.75 oz Sharp white cheddar cheese

10 whole Organic corn tortilla chips

2 tbsp Non-fat plain Greek yogurt

1 tbsp Pickled jalapeño slices

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small bowl, toss the shredded cooked pork shoulder with the chili powder, cumin, and sea salt until evenly coated.

• 3

  Arrange the organic corn tortilla chips in a single layer on the prepared baking sheet.

• 4

  Distribute the seasoned pork and the rinsed black beans evenly over the chips.

• 5

  Sprinkle the shredded sharp white cheddar cheese over the top of the pork and bean mixture.

• 6

  Place the baking sheet in the oven and bake for 5 to 7 minutes, or until the cheese is bubbly and melted.

• 7

  Remove from the oven and top with the fresh salsa and pickled jalapeño slices.

• 8

  Add a dollop of non-fat plain Greek yogurt as a high-protein alternative to sour cream.

• 9

  Garnish with freshly chopped cilantro and serve immediately while the chips are crisp.