Meatless Cheesy Taco Pockets with Avocado Lime Mousse

Ready In:

40 min

Servings

6

Good For:

Dinner

Ingredients

– 2 tbs olive oil
– 1 tbs chili powder
– 1 tbs cumin
– 1 tbs coriander
– 1 tbs paprika
– 1/2 large onion, diced
– 1 bunch green onions, sliced and separated greens from white
– 1 jalapeño, diced
– 2 cloves garlic, minced
– 1 lb impossible burger ground beef substitute
– 2 tbs tomato paste
– 1/3 cup stock
– 1 cup black beans
– 3/4 cup corn

– 1/2 cup shredded cheese
– Tabasco sauce to taste
– 12 sheets phyllo dough, thawed
– 2 tbs melted butter
– 1 avocado
– Juice of 2 limes
– 1/2 cup fresh cilantro
– 1/4 cup olive oil
– Salt & pepper to taste

Step by Step Instructions

Step 1

Preheat oven to 375. Heat a large skillet over medium heat. Add olive oil and spices to bloom. After 1 minute, add onions and jalapeño. Sauté 3-5 minutes. Add garlic, sauté 1-2 min.

Step 2

Create a hole in the middle of your skillet. Add impossible burger mix, season with salt and pepper. Break up and brown mix, incorporating vegetables into mixture. Once “meat” is cooked through and browned, add tomato paste. Stir and cook 2-3 minutes, then deglaze pan with a little stock.

Step 3

Add black beans and corn. Stir to combine. I added cheddar, but you can skip this or add whatever cheese you like. Freshly shredded is best. Taste, season and put some hot sauce in there.

Step 4

Lay 2 sheets of phyllo out staggered. scoop 1/6 of taco mix onto center of phyllo dough. Fold edges over taco mixture and brush tops with melted butter to help stick and brown. Bake pockets for 15-20 minutes, until golden brown.

Step 5

Mix avocado, lime, olive oil, cilantro, the tops of green onions, salt and pepper in a blender. Blend until smooth and airy.

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Meatless Cheesy Taco Pockets with Avocado Lime Mousse