I'm finding allll the uses for riced veggies now that I don't have to mess up my food processor ricing them myself! These quick & easy vegetarian taco pockets use Tex-Mex seasoned black beans, Green Giant Riced Cauliflower & Sweet Potato, and premade pie crust to create a delicious meal! Feel free to make your own dough if you prefer homemade -- these taco pockets use a homemade yeast dough, or try homemade pie crust.
Author: Willow Bird Baking
Serves: 7
Ingredients
2 packages (2-count) refrigerated pie crusts (4 crusts total)
4 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
3 tablespoons salsa
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 tablespoon taco seasoning
juice of 1 lime
1 cup Green Giant Riced Cauliflower & Sweet Potato
1 (15-ounce) can black beans, drained and rinsed
1 egg, lightly beaten with 1 teaspoon water for egg wash
Instructions
Preheat the oven to 425 degrees F and line two baking sheets with parchment paper. Unroll the refrigerated pie crusts one at a time and use a 3 1/2-inch round cookie cutter to cut out as many circles as possible. (I got 7 circles from each crust, for a total of 28 circles.) Set these aside. Place cream cheese, cheddar cheese, and salsa in a large bowl and set aside.
In a medium saucepan, heat olive oil over medium-high heat. When the oil shimmers, add the garlic and taco seasoning, toasting for a few seconds until fragrant. Add the beans, Green Giant Riced Cauliflower & Sweet Potato, and lime juice and cook until everything is heated through, about 5-8 minutes. Pour the hot mixture over the cream cheese, cheese, and salsa and let sit for 2 minutes to make everything melty. Gently mix until you have a creamy filling with everything evenly distributed.
Place a scant tablespoons this mixture into the center of each pie crust circle and old the pie dough over into an empanada shape, sealing together the edges with a fork. (Some of the filling will inevitably ooze out as you crimp, but don’t worry! They’ll still bake up super cute.) Poke a couple of small vents into each pocket with a fork and brush them with the egg wash.
Bake the bites for 14 to 15 minutes, or until golden brown. Remove to a cooling rack to cool. Serve with avocado, salsa, sour cream, lime wedges, and cilantro.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2017/03/07/quick-easy-vegetarian-taco-pockets/