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Reduced-fat pork nachos
Reduced-fat pork nachos
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Healthy pork nachos recipe for the whole family.
Ingredients:
  • 350g pork fillet
  • Olive oil cooking spray
  • 12 white corn tortillas, cut into wedges
  • 250.00 ml fresh coriander leaves
  • 400g can kidney beans, drained, rinsed
  • 250.00 ml mild thick and chunky salsa
  • 3 green onions, thinly sliced
  • 250.00 ml grated reduced-fat cheddar cheese
  • 1 small avocado, chopped
  • 62.50 ml low-fat natural yoghurt
  • 10.60 gm lemon juice
  • 2 vine-ripened tomatoes, finely chopped
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and line 3 large baking trays with baking paper. Lightly spray the pork fillet with oil and season it with salt and pepper. Heat a frying pan over high heat, then cook the pork for 6 minutes, turning occasionally until browned. Transfer the pork onto one of the prepared trays and bake for 7 to 10 minutes until cooked through. Allow the pork to rest, covered, for 5 minutes. Finally, roughly chop the pork and place it in a bowl.
  • Arrange the tortilla wedges in a single layer on the baking trays. Bake until golden and crisp, about 10 to 15 minutes.
  • Finely dice half of the coriander leaves. Mix the diced coriander, kidney beans, salsa, and three-quarters of the onion with the pork. Gently toss everything together until well combined. Season with salt and pepper to taste.
  • Layer tortilla wedges in a round baking dish, spoon over pork mixture, sprinkle with cheese, and bake for 7 to 10 minutes until cheese is melted.
  • In a bowl, mash avocado and mix in yoghurt and lemon juice. Season with salt and pepper. Divide the nachos between plates, sprinkle with remaining coriander leaves and onion, and serve with avocado and tomato.

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