https://www.lifestylefood.com.au/recipes/26949/onion-bean-corn-tacos

LifestyleFOOD.com.au

A tasty Mexican feast has never been easier. 

Ingredients

  • 4 brown onions, peeled, thinly sliced

  • 2 tbsp olive oil

  • 2 tbsp brown sugar

  • 40g sachet fajita seasoning

  • 8 flour tortillas

  • 2x400g can black beans, rinsed, drained

  • 2 corn cobs, kernels removed

  • 375g 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

  • 1/2 small red onion, peeled, finely chopped

  • 2 vine-ripened tomatoes, deseeded, finely chopped

  • 1/2 lime, juiced

Method

  • 1.

    Preheat oven to 220C 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 per cent 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

  • 4.

    Sugar. Cook, stirring occasionally, for 15 minutes or until caramelised. Add seasoning. Cook, stirring for a further 1 minute.

  • 5.

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

  • 6.

    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.

  • 7.

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

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 440kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 17g
  • Carbohydrate 57g
  • Sugar 11g
  • Sodium 963mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.

For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.

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.

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