Name: Pulled Pork Nachos with Avocado Crema
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz raw pork tenderloin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 cup water; 1 cup raw bell peppers; 0.5 cup canned black beans; 0.33 cup nonfat Greek yogurt; 0.25 whole avocado; 1 tbsp lime juice; 1 tbsp fresh cilantro

Nutrition

Per serving

415 calories

Protein: 49g; 42% of calories
Carbs: 41g; 35% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 25 min

Season the raw pork tenderloin with sea salt, black pepper, garlic powder, and smoked paprika.
Place the seasoned pork and water into a pressure cooker; cook on high pressure for 20 minutes, then quick release.
While the pork cooks, slice the raw bell peppers into wide, chip-like triangles and arrange them on a large plate.
In a small bowl, mash the avocado with the nonfat Greek yogurt and lime juice until the mixture is silky and smooth.
Remove the pork from the cooker and use two forks to shred it into bite-sized pieces.
Top the bell pepper slices with the shredded pork and canned black beans, then drizzle with the avocado crema and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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