These taco pockets are fun to eat! Spread a little avocado on each bite and you’ll be wondering where these have been all your life.
Taco Pockets
Rating
Ingredients
- Taco Filling
- 1 12 oz pkg - frozen blend of corn, black beans, chopped onions, & chopped peppers (we use Birds Eye Southwest Blend)
- 1/2 cup - ground walnuts
- 1 cup - tomato sauce
- 2 tsp - Mexican or Taco seasoning blend (we use Mrs Dash Fiesta Lime)
- 1 Tbs - brown sugar (packed)
- Pocket Dough
- 2 cups - white whole wheat flour
- 1/2 tsp - salt
- 1 tsp - baking powder
- 1 - Ener-G-Egg (separate recipe, see link below)
- 1/2 cup - cold water
- For Serving
- 1 medium - avocado (skin & pit removed), sliced
Instructions
- Preheat oven to 375° F. Line the baking sheet with parchment paper.
- To make the Taco Filling:
- Dry saute the frozen vegetables in a non-stick skillet over medium heat for about 5 minutes, or until tender.
- Stir in the walnuts, tomato sauce, taco seasoning, and brown sugar. Cook for 5 minutes, then remove from the heat and set aside.
- To make the Pocket Dough:
- Stir together the flour salt, and baking until well combined.
- Add the water and the Ener-G-Egg and mix well using a wooden spoon or your hands.
- Dump the dough onto a work surface and knead for about 3-5 minutes, or until smooth.
- To assemble the Taco Pockets:
- Divide the dough into 8 equal portions. Roll one portion into a circle, about 1/8" thick and 5"-6" diameter.
- Spread 1/8 of the Taco Filling onto half of the circle. Fold the other half over the top, press the edges together, and place on the baking sheet. Repeat for the other 7 dough portions.
- Bake for 20-25 minutes, or until golden brown on top.
- Serve with a few slices of avocado to spread on the pocket while eating. Yum!
Nutrition Information
Nutrition (per serving): 489 calories, 55% calories from carbohydrates, 13% calories from protein, 32% calories from fat, 15.6g fiber.
(1 votes, average: 5.00 out of 5)
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