Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins
4brown onions, peeled, thinly sliced
sachet fajita seasoning
2x 400g can black beans, rinsed, drained
2corn cobs, kernels removed
375gjar mild thick and chunky salsa
2cupsgrated tasty cheese
olive oil cooking spray
smashed avocado, lime wedges, sour cream and coriander leaves, to serve
½small red onion, peeled, finely chopped
2vine-ripened tomatoes, deseeded, finely chopped
Preheat oven to 220°C fan forced. Lightly grease two large oven trays.
Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High/100% power for 4 minutes until soft.
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.
Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.
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.
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.