all-in-one crispy baked tacos
- 8 x 20cm (8 inch) flour tortillas
- extra virgin olive oil, for brushing
- 400g cherry tomatoes
- ½ red onion, finely sliced
- 2 x 400g cans black beans, rinsed and drained
- ¼ cup (60g) chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved
- 1½ cups (250g) fresh corn kernels
- sea salt and cracked black pepper
- 1 large avocado, chopped, to serve
- 1 cup (16g) coriander (cilantro) leaves, to serve
- lime cheeks, to serve
lime yoghurt
- 1 cup (280g) plain thick yoghurt
- 2 tablespoons lime juice
- 1 teaspoon finely grated lime rind
- 1 small clove garlic, crushed
- sea salt and cracked black pepper
- Preheat oven to 180°C (350°F).
- Brush both sides of the tortillas with oil and place them in a deep baking dish. Arrange them together, side-by-side, to form rustic cup-like shapes.
- To make the filling, make a small cut in each cherry tomato, squeeze out and discard the seeds. Roughly chop the tomatoes and place them in a bowl with the onion, black beans, chipotles and sauce, corn, salt and pepper.
- Spoon into the tortillas and bake for 18–20 minutes or until the tortillas are golden and crisp.
- While the tacos are baking, make the lime yoghurt. Mix the yoghurt, lime juice, lime rind, garlic, salt and pepper together in a bowl to combine.
- Serve the tacos with avocado, coriander, lime and the lime yoghurt. Serves 4
Cook’s note
Feel free to add grated cheese or haloumi to your tacos.
Photography: Chris Court
This recipe is from Donna’s book One Pan Perfect - click here to purchase
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