Caramelised onion, bean and corn tacos

Make snack time more special with these tasty tacos.

Ingredients:

• 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

Method:

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 or 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 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.

Tips:

• 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.
• To serve at a later time, 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.

Recipe by Australian Onions.