Veggie and Black Bean Burrito Pockets

These burrito pockets are delicious, but most importantly they are portable and easy to eat! That makes them perfect for parties or tailgating. You can also make these ahead of time. Fry the burrito pockets and then when you’re ready to serve them, place them on a cookie sheet. Heat in a 350ºF oven for 10 minutes and serve warm.

Now Let’s Get Cooking

Veggie and Black Bean Burrito Pockets

  • Prep Time: 20 m
  • Cook Time: 20 m
  • Total Time: 40 m
  • Servings:
    6

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 red pepper diced
  • 2 cups small diced sweet potatoes
  • 15 ounce canned black beans
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • freshly ground black pepper
  • pinch of cayenne pepper optional
  • 1/3 cup water
  • 3 scallions chopped
  • 6 10-inch multi grain tortillas
  • 4 cups grated Cheddar cheese
  • sour cream

Instructions

  1. Heat the oil in a large sauté pan. Add the onion and sauté until it starts to soften – about 3 minutes. Add the red peppers and sweet potatoes and continue to sauté until the vegetables start to soften – about 4 more minutes. Add the black beans, chili powder, cumin, salt, black pepper, cayenne pepper and water. Continue to cook for another few minutes to blend the flavors together. Stir in the chopped scallions, remove the pan from the heat and let the mixture cool.
  2. Place the tortillas out on the counter. Sprinkle some of the cheese in the center of each tortilla and top with the black bean filling, dividing the filling between the tortillas. Top with the remaining Cheddar cheese. Working with one tortilla at a time, fold the two sides of the tortilla into the center and then fold in the top and bottom flaps of the tortilla to make a pocket. Place the seam side down and repeat with remaining tortillas.
  3. Heat a little oil in a large sauté pan. Place the pockets into the pan, seam side down, and fry until golden brown. Flip them over and fry on the other side – about 2 minutes per side.
  4. Serve the pockets whole, or cut in half, with sour cream on the side.
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