Ingredients
Equipment
Method
Prepare the Filling
- Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sauté until softened and fragrant, about 5 minutes. Season with salt and pepper.
- Add ground beef, break apart with spatula, and cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if necessary.
- Stir in taco seasoning and cook for another minute to bloom the spices. Fold in cooked black beans and remove skillet from heat. Let filling cool slightly.
Preheat the Oven
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat.
Assemble the Taco Pockets
- Unroll crescent roll dough onto a lightly floured surface. Separate into 8 pre-cut triangles.
- Lay two triangles side by side with short edges touching to form a larger rectangle. Press seam firmly to seal.
- Spoon a generous amount of filling onto the center, sprinkle with shredded cheddar cheese. Fold dough over filling forming a “coffin” shape, pinch and seal edges tightly.
- Repeat with remaining dough and filling.
Brush and Bake
- Place taco pockets on prepared baking sheet. Brush tops with olive oil to encourage golden, crispy crust.
- Bake in preheated oven for 12–15 minutes, until dough is puffed and golden brown.
Serve
- Allow pockets to cool a few minutes before serving. Serve alone or with a crisp salad or Mexican Street Corn Salad.
Notes
- Seal dough edges well to prevent filling leakage; use a little water if needed.
- Drain beans thoroughly and avoid excess moisture to keep crust crisp.
- Freeze assembled pockets before baking for convenient make-ahead meals.