Donna Hay’s All-in-One Crispy Baked Tacos
Preparation time
20 minutesCooking time
20 minutesServing time
Serves 4
Ingredients
- 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
- 1 cup (280g) Farmers Union Greek Style Yogurt
- 2 tablespoons lime juice
- 1 teaspoon finely grated lime rind
- 1 small clove garlic, crushed
- Sea salt and cracked black pepper
Taco night just got a whole lot breezier. Try this mouthwatering All-in-One Crispy Baked Tacos recipe from Donna Hay's new cookbook, One Pan Perfect. Cook your filling and tortillas at the same time and you have already-filled, crisp and golden tacos. Feel free to add grated cheese or haloumi to your tacos!
Method
STEP 1
Preheat oven to 180°C (350°F).
STEP 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.
STEP 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.
STEP 4
Spoon into the tortillas and bake for 18–20 minutes or until the tortillas are golden and crisp.
STEP 5
While the tacos are baking, make the lime yogurt. Mix the yogurt, lime juice, lime rind, garlic, salt and pepper together in a bowl to combine.
STEP 6
Serve the tacos with avocado, coriander, lime and the lime yogurt.
Post a photo on Instagram or Facebook of your recreated recipe with the hashtag #FarmersUnionGreekStyleYogurt.
