Pulled Pork Nachos

• 1 cup cooked pulled pork
• 8 ounces tortilla chips
• 1 1/2 cups shredded cheddar cheese (dairy-free option available)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 jalapeño, diced (optional for spice)

Steps

1. 1 Preheat oven to 350°F.
2. 2 Spread tortilla chips in a single layer in a 9x13 inch baking dish.
3. 3 Top with pulled pork, black beans, and corn.
4. 4 Sprinkle shredded cheese evenly over the top.
5. 5 Bake for 10-15 minutes, or until cheese is melted and bubbly.
6. 6 Remove from oven and top with diced red onion and cilantro.
7. 7 Serve immediately with lime wedges on the side for a zesty squeeze.

Nutrition

Tips

• For extra spice, add diced jalapeño.
• Use leftover pulled pork to make this dish even quicker.
• Customize with your favorite nacho toppings like guacamole or sour cream (ensure dairy-free if needed).

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Serving Suggestions

• Pair with a cold beer or a refreshing margarita.
• Serve with a side of fresh salsa or guacamole.

FAQ