Mexican Style Cheesy Pork Nachos Rapidos

a) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the pork mince, courgette and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the black beans in a sieve. 

c) Grate the cheese. 

a) Once the mince has browned, add the garlic and Mexican style spice mix and fry, 1 min.

b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to a boil, then add the black beans. Lower the heat and simmer until the mixture has thickened slightly, 4-5 mins. 

a) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it looks little thick.