PINTO POCKET
A little bit like a quesadilla, the Pinto Pocket features seasoned refried pinto beans and Jack cheese folded into a crispy grilled flour tortilla. Equally perfect as the star of the meal or a midnight snack.
300 grams each
(vegan option available here)
Where to Buy
Love it? Let us know what you think.
The package can be recycled through Vancouver’s “Other Flexible Plastic Packaging” program.
“I don’t know what’s in these, but I know I need to have 100 in my freezer right now.”
“These pinto pockets are a household fave and easy freezer meal. They bake up crispy and flavourful (yet not spicy at all, i.e. kid-friendly) every single time!”
“I shared it with my husband and I sorta wish I hadn’t. I loved it. Will order this again.”
Ways to Eat
Serve it up with salsa, sour cream, and topped with avocado or guacamole. Don’t forget the hot sauce!
Dip it in soup for a new take on the grilled cheese and tomato soup experience.
Cut in half and serve with a salad for an easy dinner for two
Take them camping! Cook from thawed over a frying pan, or on the BBQ.
Cook from frozen. Ovens and Air Fryers may vary. Always cook to an internal temperature of 74°C (165°F).
Oven: Preheat oven to 190°C (375°F). Remove all packaging and place seam down on a baking sheet. Bake for 25 minutes, or until hot throughout.
Air Fryer: Remove all packaging and cook at 175°C (350°F) for 12 minutes, or until hot throughout. Flip once halfway through. Let rest 2 minutes before eating. Be careful, it’s hot!
Ingredients: Flour tortilla (wheat flour, baking powder, salt, canola oil), Cooked pinto beans (water, pinto beans), Jack cheese (milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme), Onion, Tomato, Tomato paste (tomatoes), Canola oil, Salt, Chili powder (chili peppers, cumin, oregano, garlic powder, salt, sugar), Garlic, Carrot, Habanero pepper, Red bell pepper, Water, Cilantro, Epazote, Jalapeno, Lime juice, White vinegar, Dried ancho pepper, Dried pequin chile. Contains: Milk, Wheat.