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The heart of any great recipe lies in its ingredients. For Cheesy Veggie Chili Pockets, we rely on a mix of nutritious and flavorful components that not only enhance the taste but also contribute to a balanced meal.

Cheesy Veggie Chili Pockets

Discover the comforting and nutritious Cheesy Veggie Chili Pockets, a delightful twist on a classic dish! Bursting with gooey cheese, protein-rich beans, and vibrant vegetables, these easy-to-make pockets are perfect for any occasion. Ideal for quick weeknight dinners or fun appetizers, they can be enjoyed fresh or frozen for later. Packed with flavor and wholesome ingredients, this recipe is a must-try for anyone looking to create a satisfying meal that impresses.
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 cup frozen corn, thawed

1 bell pepper, diced (any color)

1 small zucchini, diced

1 small onion, chopped

2 cloves garlic, minced

1 cup salsa (your favorite kind)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or a cheese blend)

1 package (2 sheets) refrigerated pie crusts or puff pastry (thawed)

1 egg, beaten (for egg wash)

Fresh cilantro or green onions for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Cook the Veggies: In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and minced garlic until they are translucent (about 3-4 minutes).

      Mix the Filling: Add the diced bell pepper and zucchini to the skillet and cook for another 5 minutes until softened. Then, stir in the black beans, kidney beans, corn, salsa, cumin, chili powder, salt, and pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally. Remove from heat and mix in the shredded cheese until melted and well combined.

        Prepare the Dough: Roll out your pie crust or pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares (or rectangles, depending on your preference).

          Fill the Pockets: Spoon a generous amount of the veggie chili filling in the center of each dough square, making sure not to overfill. Fold the dough over to form a triangle or rectangle, and press the edges to seal. Use a fork to crimp the edges for extra sealing and decoration.

            Egg Wash: Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a lovely golden finish.

              Bake: Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and flaky.

                Serve: Let the cheesy veggie chili pockets cool for a few minutes. Garnish with fresh cilantro or green onions if desired, and serve with additional salsa or sour cream on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | serves 4-6.