All-in-one crispy baked tacos

Taco night just got a whole lot breezier. Cook your filling and tortillas at the same time and you have already-filled, crisp and golden tacos. Genius!

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 lime yoghurt

1 cup (280g) plain thick yoghurt

2 tablespoons lime juice 1 teaspoon finely grated lime rind

1 small clove garlic, crushed sea salt and cracked black pepper

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, sideby-side, to form rustic cuplike 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

Feel free to add grated cheese or haloumi to your tacos.