Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Pulled pork; 1.5 cups Mini bell peppers; 0.25 cup Black beans; 0.25 oz Cheddar cheese; 2 tbsp Pickled jalapeños; 1 tbsp Fresh cilantro; 1 tbsp Lime juice; 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

Oven-baked mini bell peppers topped with tender slow-cooked pulled pork, melted cheddar, and zesty pickled jalapeños for a vibrant and satisfying crunch.

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NUTRITION

Protein

43.6g

Fat

26.3g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pulled pork

1.5 cups Mini bell peppers

0.25 cup Black beans

0.25 oz Cheddar cheese

2 tbsp Pickled jalapeños

1 tbsp Fresh cilantro

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice mini bell peppers in half lengthwise, remove seeds, and arrange them in a single layer on the baking sheet.
3
Season the peppers evenly with sea salt, black pepper, and chili powder.
4
Distribute the cooked pulled pork and black beans over the pepper halves.
5
Sprinkle with shredded cheddar cheese and bake for 8 to 10 minutes until the cheese is bubbly and the peppers are slightly tender.
6
Remove from the oven and garnish with pickled jalapeños and fresh cilantro.
7
Squeeze fresh lime juice over the nachos and serve immediately.