Cheesy Taco Pockets
These taco pockets are delicious and can easily be customized based on your taste buds! Our recipe uses bell peppers but you can swap them out or add in some additional veggies. Your favourite vegetables paired with beans and a pita pocket will make a balanced meal that you can enjoy with your family. Fun fact: did you know that bell peppers have more vitamin C than oranges?
Yield: 10 Taco Pockets
Ingredients for Taco Pockets:
4 tsp oil
2 green bell peppers
2 tbsp taco seasoning
5 pitas with pockets
2 & 1/2 cup shredded cheese
1 can (540mL) black beans
*recipe video shows measurement for 5 taco pockets.
Ingredients for Taco Seasoning:
1 tbsp chili powder
1 1/2 tbsp cumin
1 1/2 tsp onion powder
3/4 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp salt
1 tsp black pepper
Equipment:
Cutting board
Knife
Strainer
Large mixing bowl
Oven
Oven mitts
2 Sheet pans
Measuring cups and spoons
Small bowl
Small container or plastic bag
Directions:
Lightly grease sheet pans with 1 tsp oil each and pre-heat your oven to 375 F.
With adult supervision, chop green bell pepper into bite size pieces. Rinse and drain black beans.
Place beans and chopped pepper into a large mixing bowl.
Add 2 tsp oil into the veggie mixture and stir to coat sprinkle in 2 tbsp of taco seasoning and mix to combine.
Cut pitas in half and use your hands to gently open up the pocket.
Place 1/4 cup of the veggie mixture inside the pocket of the pita. Sprinkle 1/4 cup shredded cheese inside. Place onto a greased baking sheet.
Bake in your pre-heated oven for 10 minutes, or until cheese is melted.
Remove from oven and allow to cool before slicing and serving.
Serve with homemade salsa.
Storage Tip: Keep extra taco pockets in the freezer. You can quickly reheat it in the oven at 375 F for 5-7 minutes.
Fun Fact: Red, yellow, and orange bell peppers are just green bell peppers that have been left on the vine to ripen longer!