- 350g pork fillet
- Olive oil cooking spray
- 12 white corn tortillas, cut into wedges
- 1 cup fresh coriander leaves
- 400g can kidney beans, drained, rinsed
- 1 cup mild thick and chunky salsa
- 3 green onions, thinly sliced
- 1 cup grated reduced-fat cheddar cheese
- 1 small avocado, chopped
- 1/4 cup low-fat natural yoghurt
- 2 teaspoons lemon juice
- 2 vine-ripened tomatoes, finely chopped
- Step 1Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper. Lightly spray pork fillet with oil. Season with salt and pepper. Heat a frying pan over high heat. Cook pork, turning, for 6 minutes or until browned. Transfer to 1 prepared tray. Bake for 7 to 10 minutes or until cooked through. Stand, covered, for 5 minutes to rest. Roughly chop pork. Place in a bowl.
- Step 2Place tortilla wedges, in a single layer, on remaining prepared baking trays. Bake for 10 to 15 minutes or until golden and crisp.
- Step 3Chop half the coriander leaves. Add chopped coriander, kidney beans, salsa and three-quarters of the onion to pork. Toss to combine. Season with salt and pepper.
- Step 4Arrange tortilla wedges, slightly overlapping, in a round baking dish. Spoon pork mixture over wedges. Sprinkle with cheese. Bake for 7 to 10 minutes or until cheese has melted.
- Step 5Meanwhile, mash avocado in a bowl. Stir in yoghurt and lemon juice. Season with salt and pepper. Divide the nachos between plates. Sprinkle with remaining coriander leaves and onion. Serve with avocado and tomato.
- High fibre
- Low carb
- Low fat
- Low sugar
- Lower gi
As well as being delicious and versatile in the kitchen, avocados are low in sugar, contain fibre, and are salt free. They are also high in vitamin C.
Budget tip: Use pork leg steaks instead of pork fillet and save $3.15 in total.
- Author: Kim Meredith
- Image credit: Cath Muscat
- Publication: Super Food Ideas