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Mini Mexican Hot Pockets


  • Author: Jeanette
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 30 hot pockets

Ingredients

For the Crust

For the Filling: Vegan

  • 1/4 cup Follow Your Heart almond cheese
  • 1/2 can black beans
  • 1 cup cauliflower rice (cook until tender with ingredients below; add water if necessary)
  • 1/4 onion
  • 4 cloves of garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder

For the Filling: Meat

  • 1/2 package ground turkey or ground beef (cook with ingredients below)
  • 1/4 onion
  • 1/2 head garlic
  • 1/2 tbsp sea salt
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

For the Dipping: Avocado Crema

  • 1 avocado
  • 1 plain Kite Hill almond yogurt (5.3 oz)
  • 1/2 lime
  • 4 sprigs cilantro
  • 1 jalapeno or serrano pepper
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • pinch of cumin

Instructions

  1. Cook cauliflower rice and ground turkey or beef and set to the side.
  2. Open can of black beans and remove liquid. Add light sea salt, black pepper and cumin to black beans in a bowl and mash lightly. Set to the site.
  3. Roll out pie crust using rolling pin and cut into ~2″ x 3″ pieces.
  4. Fill with about 1/2 tsp to 1/4 tsp of cooked cauliflower rice, black beans, cheese, and ground turkey or beef, if adding meat.
  5. Top with another piece of the crust. Close top and bottom with fork.
  6. Add egg wash on top to get a brown color.
  7. Bake for 20-25 minutes.
  8. While baking, make the avocado crema.

Notes

The gluten-free crust may not brown nicely. Just a fair warning.