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Taco Quesadilla "Pockets"

Delicious Tex-Mex "Pockets"

By: Pam Smith, RDN

My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious power lunches you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here). Remember, eating power meals and snacks evenly spaced throughout the day is the way to eat well, live well… and keep those afternoon drowsies away!

Want to get the flavors that make this meal magical? They’re all available at!

Taco Quesadilla "Pockets"


  • 6-inch whole wheat flour tortilla, such as Olé High Fiber or Mission

  • 2 tablespoons shredded cheddar cheese

  • 2 tablespoons salsa or guacamole

  • 2 tablespoons browned taco-seasoned ground beef (I love to use P.S. Flavor!™ Texy Taco to season!)

  • 2 tablespoons Seasoned Black Beans (recipe follows) or drained black beans

  • Taco toppings, optional


  1. Using a sharp knife or kitchen shears, cut the tortilla halfway through on one side.

  2. Sprinkle 1/2 tablespoon shredded cheddar cheese over the entire round, and then add your fillings to each quadrant of the circle, ending with the remaining 1 1/2 tablespoons cheese.

  3. Starting from one of your cut corners, fold each corner in so each filling has its own little pocket.

  4. Cook it on a heated skillet on both sides (or in a panini press) until browned and cheese is melted. If in a traditional skillet, I like to use a grill press while cooking to flatten.

  5. Serve cut in half and place on plate, serving with other taco toppings as desired.

Seasoned Black Beans


  • One 15 oz. can black beans, such as Goya

  • 2 tablespoons fresh lime juice

  • P.S. Flavor!™ Creole Kitchen or Tajin, to taste


  1. Drain black beans and combine with lime juice and Creole Kitchen or Tajin to taste.


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