Taco Pockets

Photo: flickr user permanently scatterbrained

Ingredients

pound ground sirloin or ground turkey breast

1 small onion finely chopped

2 garlic cloves chopped

1 tablespoon ground cumin

1 tablespoon dark chili powder

1 teaspoon cayenne pepper sauce

1 teaspoon coarse salt

1 tablespoon vegetable oil

(1 turn around the pan)

4 soft flour tortillas - (12" dia)

1 cup mild taco sauce

1 romaine lettuce heart shredded

2 smalls plum tomatoes seeded, chopped

2 cups shredded monterey jack

Cut fresh seasonal vegetable pieces and

strips

Assorted organic tortillas

(like blue corn, red corn or So Mild Salsa (see (for dipping chips and vegetables)

Preparation

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium-high heat for 7 minutes on each side.

To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1/4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.

Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and So Mild Salsa for dipping.

This recipe yields 4 servings.