All In One Crispy Baked Tacos | Donna Hay

Step 1

Preheat oven to 180°C (350°F).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. 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. Spoon into the tortillas and bake for 18–20 minutes or until the tortillas are golden and crisp.While the tacos are baking, make the lime yoghurt. Mix the yoghurt, lime juice, lime rind, garlic, salt and pepper together in a bowl to combine.Serve the tacos with avocado, coriander, lime and the lime yoghurt. Serves 4

Step 2

Preheat oven to 180°C (350°F).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. 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. Spoon into the tortillas and bake for 18–20 minutes or until the tortillas are golden and crisp.While the tacos are baking, make the lime yoghurt. Mix the yoghurt, lime juice, lime rind, garlic, salt and pepper together in a bowl to combine.Serve the tacos with avocado, coriander, lime and the lime yoghurt. Serves 4