Mexican pockets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, cook the ground beef until browned. Drain any excess fat.
• STEP 3.Add the black beans, corn, taco seasoning, and water to the skillet. Cook for 5 minutes, stirring occasionally.
• STEP 4.Place a spoonful of the beef mixture onto each tortilla. Top with shredded cheese and fold the tortilla in half to form a pocket.
• STEP 5.Place the pockets on the prepared baking sheet and bake for 10-12 minutes, or until the cheese is melted and the tortillas are crispy.
• STEP 6.Serve the Mexican pockets with salsa, guacamole, and sour cream.

Cooking Tips

• You can customize the filling by adding diced bell peppers, onions, or jalapenos.
• If you prefer a vegetarian version, you can substitute the ground beef with cooked quinoa or diced tofu.
• To make the pockets ahead of time, assemble them and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to serve, bake them directly from frozen, adding a few extra minutes to the baking time.

Storage and Serving

• Leftover Mexican pockets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pockets on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
• Serve the reheated pockets with fresh salsa and guacamole for a quick and delicious meal.