- Quick & easy -

Caramelized onion, bean and corn tacos


  • 4 brown onions, peeled, thinly sliced
  • 2 tbs olive oil
  • 2 tbs 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
  • ½ small red onion, peeled, finely chopped
  • 2 vine-ripened tomatoes, deseeded, finely chopped
  • ½ lime, juiced


  • 1. Preheat oven to 220°C 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% 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 sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.
  • 4. Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.
  • 5. 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.
  • 6. 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.