Description
Delightful taco pockets filled with seasoned meat, cheese, and veggies, perfect for a snack, appetizer, or main course.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef or ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
- ½ cup canned black beans, drained and rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- Olive oil for brushing
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the ground beef or ground lamb to the skillet. Break it up with a wooden spoon and cook until browned and fully cooked through. Sprinkle in the cumin, chili powder, smoked paprika, oregano, red pepper flakes, salt, and pepper. Stir to coat the meat evenly in spices.
- Once the meat is fully seasoned, stir in the black beans and corn. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly before assembling.
- Lay out the flour tortillas. On one half of each tortilla, sprinkle a little cheddar and Monterey Jack cheese, then add a few spoonfuls of the filling. Top with more cheese if desired. Fold the tortilla over to create a half-moon shape, pressing the edges gently.
- Brush both sides of the pockets with olive oil. Heat a non-stick skillet or griddle over medium heat. Cook the taco pockets for 2–3 minutes per side until golden brown and crispy, and the cheese inside has melted.
- Serve warm with salsa, guacamole, sour cream, or a squeeze of lime juice.
Notes
- These taco pockets make for a great party snack or meal.
- Feel free to customize the fillings with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 pockets
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg