Name: Pulled pork nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless pork shoulder, fat trimmed, cut into small pieces; 2 tbsp water; 1 corn tortilla chips; 1/3 cup canned black beans, drained and rinsed; 3 tbsp reduced-fat Mexican blend cheese, shredded; 3 tbsp salsa; 1 jalapeno, thinly sliced; 1 green onions, sliced; 3/4 tsp chili powder; 1/4 tsp garlic powder; 1/4 tsp salt

Nutrition

Per serving

498 calories

Protein: 41g; 33% of calories
Carbs: 36g; 29% of calories
Fat: 22g; 39% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
In a small microwave-safe bowl, combine the pork pieces, water, chili powder, garlic powder, and salt. Cover tightly and microwave for 5 to 6 minutes until the meat is very tender. Shred the pork with two forks in the liquid. Done when tender and easy to shred, 145°F.
Arrange the tortilla chips in a single layer on the prepared pan. Top the chips with the shredded pork, black beans, and jalapeno slices. Sprinkle the shredded cheese evenly over the top.
Bake for 8 to 10 minutes until the cheese is bubbling and the chips are lightly toasted at the edges. Done when cheese is melted and bubbly.
Remove the pan from the oven. Top the warm nachos with salsa and green onions before serving.

Nutrition

Ingredients

Instructions

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