All In One Crispy Baked Tacos | Donna Hay

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) plain thick yoghurt
• 2 tablespoons lime juice
• 1 teaspoon finely grated lime rind
• 1 small clove garlic, crushed