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) Farmer’s Union Greek Style Natural Yoghurt
  • 2 tablespoons lime juice
  • 1 teaspoon finely grated lime rind
  • 1 small clove garlic, crushed
  • sea salt and cracked black pepper
  1. Preheat oven to 180°C (350°F).
  2. 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. 
  3. 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. 
  4. Spoon into the tortillas and bake for 18–20 minutes or until the tortillas are golden and crisp.
  5. 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.
  6. 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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