PORK AND BEAN NACHO SALAD

 

PORK AND BEAN NACHO SALAD

 

Serves 4

3 Syns per serving, if using the cheese as part HEX's

1 red onion, finely chopped
2 red peppers, deseeded and finely chopped
400g pork tenderloin, cut into small chunks
400g tin mixed beans in chilli sauce
150g mixed salad leaves
200g cherry tomatoes, halved
50g tortilla chips, lightly crushed - 12 Syns
50g cheese, grated

Spray a large non-stick frying pan with Frylight and heat over a medium heat.
Fry the onion and peppers until softened.
Add the pork and fry until cooked through (6-8 mins).
Add the beans and their juices. Bring to a simmer and cook for 2 minutes.
Divide the salad leaves and tomatoes between 4 plates.
Serve topped with the pork mixture, crushed tortilla and grated cheese.