A tasty Mexican feast has never been easier.
Preheat oven to 220C 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 per cent 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 caramelised. 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.
Nutritional analysis per serving (8 servings)
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.
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.
Exclusive recipe from Australian onions.
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