These fried pockets turn golden and crisp with a warm, savory beef and bean filling that comes together in minutes. Old El Paso tortilla pockets are the shortcut here, needing only a skillet and simple toppings to become a quick dinner for two.

Serves 2. 20 minutes, 15 at the stove.

About 1500 calories a serving, 63 g protein, 106 g carbohydrate, 92 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Brown 6 oz ground beef, breaking it apart as it cooks, until no pink remains, about 5 minutes. Add 1 minced garlic clove, season with salt and pepper, and stir.5 min
2. Lower heat to medium. Stir in one 15 oz can of refried beans and warm through, about 2 minutes. Spoon the mixture into the tortilla pockets, dividing evenly; stuff each pocket loosely and place on a plate.2 min
3. Wipe out the skillet and add 2 tablespoons of oil. Heat over medium-high until shimmering. Working in batches, fry 4 pockets at a time until deep golden on both sides, about 2 minutes per side, turning once. Transfer to a clean plate.4 min
4. Top the hot pockets with 1 cup shredded cheddar cheese, letting it melt from the residual heat. Serve at once.

Note Swap canned black beans for refried beans if you prefer. Leftovers reheat gently in a 350°F [175°C] oven for 10 minutes. Serve with sour cream, salsa, and shredded lettuce on the side.