We're swapping taco shells for crisp lettuce leaves in this golden Mexican fiesta of a dish. Sneaking in a little under-the-radar zucchini for added goodness, we guarantee the extra veg will go undetected beneath a deliciously cheesy grilled top.
Preheat grill to high. Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised. Season with salt and pepper.
Boil kettle in preparation for step 3. Grate zucchini. Drain and rinse black beans.
Dissolve stock cube in 60ml (¼ cup) boiling water. Add smoky cumin and coriander blend, tomato paste and zucchini to pan and cook, stirring, for 1 minute. Add beans and stock and bring to a simmer. Cook for 3–4 minutes or until liquid has reduced slightly. Stir through baby spinach until just wilted.
Sprinkle cheese over mince and grill for 5–6 minutes or until cheese is golden. While cheese is grilling, continue with step 5.
Chop avocado into 2cm pieces. Rinse and roughly chop coriander. Place avocado, coriander, lime juice, salt and pepper in a bowl and mix to combine.
Separate lettuce leaves. Divide Mexican pork and zucchini bake between bowls and serve with lettuce and avocado salsa on the side.