Lunch: Mexican Bean and Cheese Pockets

Ingredients

1 can vegetarian refried beans
8 flour tortillas
1/2 c. Sliced scallions
8 oz. Monterey Jack cheese with jalapeño peppers (also called pepperjack)
1 tsp. vegetable oil

Instructions

Heat oven to 350 °F. Stack tortillas and loosely wrap in foil. Heat in oven 5 minutes until softened. Remove from oven.
Put tortillas side-by-side on work surface. Place a heaping tablespoon warm refried beans in center of each tortilla. Top with 1 tablespoon scallions, then a heaping tablespoon cheese. Fold 2 opposite sides of each tortilla toward center, overlapping slightly. Fold remaining 2 sides toward the middle.
Heat a large heavy skillet over medium-low heat. Brush with oil. Place 4 tortilla pockets smooth side up in skillet. Cook 5 minutes per side or until golden and crisp. Keep warm in oven while cooking remaining pockets. Serve hot. A refreshing cucumber and radish salad goes well with these, or serve them with salsa for dipping.

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