Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked pulled pork shoulder; 0.25 oz organic corn tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 0.25 cup plain Greek yogurt; 2 tbsp pickled jalapeños; 1 tbsp fresh cilantro; 0.5 whole lime; 0.25 tsp smoked paprika; 0.25 tsp garlic 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

Slow-roasted pulled pork layered over crisp corn tortillas with melted cheddar and zesty pickled jalapeños for a smoky and satisfying bite.

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NUTRITION

Protein

36.5g

Fat

22.7g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked pulled pork shoulder

0.25 oz organic corn tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

2 tbsp pickled jalapeños

1 tbsp fresh cilantro

0.5 whole lime

0.25 tsp smoked paprika

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a small baking sheet with parchment paper.
2
Spread the organic corn tortilla chips in a single layer on the prepared baking sheet.
3
In a small bowl, toss the shredded pulled pork with smoked paprika and garlic powder until well coated.
4
Distribute the seasoned pork and rinsed black beans evenly over the layer of chips.
5
Sprinkle the shredded cheddar cheese over the top and bake for 6 minutes until the cheese is bubbly and melted.
6
Remove from the oven and scatter the pickled jalapeños and fresh cilantro across the nachos.
7
Serve immediately with a dollop of Greek yogurt and a squeeze of fresh lime juice.