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Photo of Pork and black bean nachos by WW

Pork and black bean nachos

Total Time
30 min
15 min
15 min
Short on time? These tasty nachos with garlic yoghurt sauce only take 30 minutes to put on the table.


Multigrain tortilla

48 g, (1 x 48g tortilla)

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Lean pork mince

200 g

Reduced-salt taco seasoning mix

30 g

Canned diced tomatoes

1 400g can, (1 x 400g can)

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (160g)


½ clove(s), crushed

Lemon juice

1 tbs

Fresh coriander

cup(s), leaves

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220˚C or 200˚C fan-forced. Lightly spray a large baking tray with oil. Arrange tortilla triangles on prepared tray and lightly spray with oil. Bake for 5–6 minutes or until golden and crisp.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add mince and cook, stirring to break up lumps, for 3–4 minutes or until browned. Add seasoning mix and stir to coat mince and onion. Add tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Add beans. Stir until heated through.
  3. Combine yoghurt, garlic and juice in a small bowl. Season with salt and pepper. Top tortilla chips with pork mixture and drizzle with garlic yoghurt sauce. Sprinkle with coriander and serve with lettuce wedges.


SERVING SUGGESTION: Salad of Lebanese cucumber (sliced) and red onion (thinly sliced), drizzled with lime juice. TIP: You can bulk up this meal by adding sliced capsicum and chopped celery when cooking the onion. Tortilla triangles can be crisped on a barbecue hot plate instead of the oven.