NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked pulled pork shoulder

0.25 oz Organic corn tortilla chips

0.5 oz Sharp cheddar cheese

0.25 cup Black beans

0.25 cup Pico de gallo

1 tbsp Avocado

1 tbsp Plain Greek yogurt

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Pickled jalapeños

PREPARATION

• 1

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

• 2

  In a mixing bowl, toss the cooked pulled pork with the smoked paprika, garlic powder, sea salt, and black pepper until the meat is well seasoned.

• 3

  Spread the corn tortilla chips in an even layer across the prepared baking sheet.

• 4

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

• 5

  Sprinkle the shredded sharp cheddar cheese over the pork and bean layer.

• 6

  Bake in the center of the oven for 5 to 7 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted.

• 7

  Remove from the oven and top the nachos with fresh pico de gallo, diced avocado, and pickled jalapeños.

• 8

  Finish the dish with a dollop of Greek yogurt and a sprinkle of chopped fresh cilantro before serving immediately.