Caramelized Onion, Bean and Corn Tacos

Serves1 ServingPrep Time15 minsCook Time30 mins
Caramelized onion, bean and corn tacos

Ingredients

4 brown onions, peeled, thinly sliced
2 tbsp olive oil
2 tbsp brown sugar
sachet fajita seasoning
8 flour tortillas
2 x 400g can black beans, rinsed, drained
2 corn cobs, kernels removed
375 g jar mild thick and chunky salsa
2 cups grated tasty cheese
olive oil cooking spray
smashed avocado, lime wedges, sour cream and coriander leaves, to serve
Salsa
½ small red onion, peeled, finely chopped
2 vine-ripened tomatoes, deseeded, finely chopped
½ lime, juiced

Method

1

Preheat oven to 220°C fan forced. Lightly grease two large oven trays.

2

Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High/100% power for 4 minutes until soft.

3

Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.

4

Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.

5

Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.

6

Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.

Tip: Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.
Tip: For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.
Tip: These are a great after-school snack. Make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.

Ingredients

 4 brown onions, peeled, thinly sliced
 2 tbsp olive oil
 2 tbsp brown sugar
 sachet fajita seasoning
 8 flour tortillas
 2 x 400g can black beans, rinsed, drained
 2 corn cobs, kernels removed
 375 g jar mild thick and chunky salsa
 2 cups grated tasty cheese
 olive oil cooking spray
 smashed avocado, lime wedges, sour cream and coriander leaves, to serve
Salsa
 ½ small red onion, peeled, finely chopped
 2 vine-ripened tomatoes, deseeded, finely chopped
 ½ lime, juiced

Directions

1

Preheat oven to 220°C fan forced. Lightly grease two large oven trays.

2

Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High/100% power for 4 minutes until soft.

3

Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.

4

Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.

5

Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.

6

Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.

Tip: Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.
Tip: For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.
Tip: These are a great after-school snack. Make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.
Caramelized Onion, Bean and Corn Tacos

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