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Handheld Tortilla Pockets

Learn how to make this fun portable meal that can be customized based on your taste buds! Our recipe uses spinach and tomatoes but you can swap them out or add in some additional veggies.

Your favourite vegetables paired with beans and a tortilla pocket will make a balanced meal that you can enjoy with your family.

Close-up of a quesadilla with melted cheese on a black skillet, with some vegetables and fries partially visible around it.
A light pink rectangular object with rounded edges.

Recipe

This recipe will make 8 Tortilla Pockets

Simple illustration of a yellow banana with a smiling face.

Ingredients:

  • 8 large Tortillas

  • 2 cups shredded cheese

  • 1 can of black beans 540mL, rinsed and drained

  • 3 roma tomatoes, washed

  • 1 bunch spinach, washed and dried

  • 1 lime, juiced

  • 3/4 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp onion powder (optional)

  • Pinch of chili flakes (optional)

  • 2 tbsp vegetable oil

Equipment:

A green fork with three tines.

  • Cutting board

  • Knife

  • Strainer

  • Large bowl

  • 2 Large plates

  • Potato masher or fork

  • Sheet pan

  • Measuring cups/ spoons

  • Pastry brush or paper towel

Directions:

  1. Lightly grease a sheet pan with 1 tsp oil and pre-heat your oven to 375 F.

  2. With adult supervision, place a tortilla on a cutting board. make a vertical slice down the tortilla to the half way point. Repeat this process with 7 remaining tortillas. Set tortillas a side on a large plate.

  3. Using the cutting board slice the washed roma tomatoes into half moon slices.

  4. Pour rinsed black beans into a large bowl. Slice lime in half and pour the juice over the beans. Add 1 tbsp of oil. Mix until coated, season with salt, pepper, onion, and garlic powder.

  5. Mash the beans until mostly smooth with a potato masher or fork.

  6. Place one of the cut tortillas on a clean large plate

  7. There should be 4 quarters. On the bottom left corner, spread a thick layer of the black bean mixture. In the top left corner fill it with a layer of tomato slices. On the top right corner, sprinkle 1/4 cup of shredded cheese. in the bottom corner place a handful of spinach leafs.

  8. Working from left to right fold each quarter into the next forming a large multi layer pocket.

  9. Place completed pocket on the baking tray and repeat with remaining tortillas.

  10. Brush tortilla pockets with remaining tbsp of oil and bake for 15 minutes, flipping half way or until golden brown on the outside and the cheese is melted

  11. Serve with homemade salsa.

Storage:

  • Wrap the pockets individually in foil. 

  • Store them in the fridge for up to four days. 

    • Reheat in oven at 375 F for 5-7 minutes with the foil on.

  • Store them in the freezer for up to 2 months. 

    • Reheat in oven at 375 F for 10-15 minutes with the foil on.