Place mushrooms in a food processor and blend to form a paste. Heat oil in a fry pan over high heat. Add mushroom, onion, garlic, capsicum, corn, tomato paste, harissa, sugar and spices. Cook for 6 minutes until softened and beginning to caramelise. Add pork mince and use a spoon to break up the mince. Cook for a further 6 minutes stirring frequently until cooked through and mince is coated in sauce.
Combine avocado and lemon juice in a bowl, using a fork to mash together. Season and set aside.
Preheat a grill on high. Place half the corn chips in an oven safe dish, cover with a third of the cheese. Place under the grill for 3 minutes. Add half the mince then layer with the remaining corn chips and half the remaining cheese. Grill for a further 3 minutes. Finish with remaining mince and cheese and grill for 4 minutes until golden and the cheese is melted.
To serve top cheesy nachos with avocado, coriander leaves and sour cream.
Servings 46