In a skillet, heat a drizzle of olive oil over medium heat. Add your ground beef or turkey and cook for about 7-10 minutes, stirring occasionally, until browned and cooked through.

Once the meat is browned, stir in your taco seasoning along with a splash of water. Allow everything to simmer for about 3-4 minutes.

While your filling is simmering, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Take your small flour tortillas and lay them flat. Spoon a generous amount of the meat mixture onto one side of each tortilla and layer in black beans, corn, diced tomatoes, and shredded cheddar and mozzarella cheese.

In the same skillet, pour a little olive oil and heat over medium. Place the taco pockets seam-side down in the skillet and cook them for about 2-3 minutes on each side.

Transfer the fried taco pockets to your prepared baking sheet and place them in the preheated oven. Bake for 5-10 minutes, until the cheese has fully melted.

Once out of the oven, serve your warm Cheesy Pocket Tacos topped with chopped green onions, sour cream, and fresh cilantro.