Nacho Mex Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 3 bowls
  • 1½ cups Super Easy Slow Cooker Pork
  • 3 cups chopped spinach
  • 1 green pepper (chopped)
  • 1 onion (chopped)
  • 1 tsp. olive oil
  • 2 tomatoes diced
  • 4 oz. shredded cheddar
  • 1 can black beans (drained and rinsed)
  • 3 tbsp. Greek yogurt (divided)
  • 2 tbsp. canned diced green chilies
  • ¼ tsp. Himalayan salt (or sea salt)
  • ¼ tsp. cumin
  • ¼ tsp. smoked paprika
  • Fajita Sauce
  • 10 yellow corn tortillas
  • Olive oil spray
  • Salt
  1. Preheat oven to 400 degrees and slice corn tortillas in fourths with a pizza cutter, place each "chip" on a cooling rack that is placed on a cookie sheet and spray all tortillas with olive oil spray and salt. Bake for 5 mins, remove and flip each chip. Repeat spray and salt and return to oven for remaining 5 mins and set aside to cool.
  2. Meanwhile, chop green peppers and onion and add 1 tsp oil to non stick saute pan and allow to cook, stirring occasionally until tender (5-7mins). Remove from pan and set aside.
  3. Rinse and drain one can black beans and add beans to food processor. Reserve a fourth of the beans to stir in later. Add 2 tbsp Greek yogurt, spices and green chiles and pulse until combined and mostly smooth.
  4. Add mixture to nonstick pan, add remaining Greek yogurt and beans. Stir constantly until warm (1-2 mins).
  5. Prepare 3 bowls and divide spinach, pork, cooked peppers, cheese, tomatoes, and beans evenly among the bowls. Top with sauce if desired.
Recipe by Words Like Honeycomb at