Taco pockets
Tex-mex inspired taco pockets, a little spicy ,and a lot of flavor! Pair with cilantro tofu sour cream and salsa then you’re good to go!
Ingredients
1 package of veggie grounds
1 cup frozen corn
1 can black beans
2 packets taco seasoning of choice
1/4 cup franks hot sauce
2 packages of puff pastry thawed
Directions
- Preheat oven to 400 degrees. And thaw puff pastry 40 min before cooking. In a skillet on medium heat combine veggie grounds, corn, beans, and taco seasoning. Let cook together for about 5 minutes while mixing. Take off heat add in hot sauce and let cool
- Cut eat slab of puff pastry into 6 rectangles. On one piece of puff pastry add about 1/4 cup of taco mixture in the middle. Wet edges with water and top with another puff pastry piece. Using a fork press the edges to insure no leaks. Make a one inch slit in the middle of the pastry and put on a ungreased pan. Repeat until all puff pastry is used. You will have filling left over, can be stored in freezer.
- Cook for 15-20 minutes until pastry is golden brown. Enjoy with tofu sour cream and salsa!
Comments
Post a Comment