Pork and black bean nachos
50 g, (2 x 25g) cut into triangles
1 medium, finely chopped
lean pork mince
reduced-salt taco seasoning mix
30 g, (1x30g pkt)
canned diced tomatoes
canned black beans, rinsed, drained
1 can(s), 400g size can
99% fat-free plain Greek yoghurt
⅔ cup(s), (160g)
½ clove(s), crushed
½ individual, cut into wedges
2 x 3 second spray(s)
- 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.
- 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.
- 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.