Step 1

Preheat oven to 120°C. Add canola oil to a frying pan to come 1cm up side of pan. Heat over medium-high heat. Add 1 tortilla. Cook for 30 seconds each side or until crisp and golden. Transfer to a baking tray lined with paper towel. Repeat with remaining tortillas, reheating oil between batches. Place in oven to keep warm.

Step 2

Combine chilli powder, cumin, garlic and 1 tablespoon olive oil in a bowl. Add pork. Toss to coat. Heat half the remaining olive oil in a non-stick frying pan over medium-high heat. Cook one-third of pork for 2 minutes or until golden and cooked through. Transfer to a bowl. Cover with foil to keep warm. Repeat, in 2 more batches, with the remaining pork.

Step 3

Add beans to pan. Cook, mashing slightly, for 1-2 minutes or until heated through. Place in a bowl and cover with foil to keep warm.

Step 4

Combine lime juice, sugar and remaining olive oil in a large bowl. Add the avocado, tomato, cucumber and coriander. Toss to combine. Season with salt and pepper.

Step 5

Divide tortillas among serving plates. Top with pork, beans, avocado salsa and cheese.