Reduced-fat pork nachos

Method

• 1
  Preheat 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.
• 2
  Place tortilla wedges, in a single layer, on remaining prepared baking trays. Bake for 10 to 15 minutes or until golden and crisp.
• 3
  Chop 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.
• 4
  Arrange 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.
• 5
  Meanwhile, 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.