Burrito pockets

• 1 2/3 lb ground beef
• 1/4 cup sofrito
• 1 tbsp granulated garlic powder
• 1 tbsp ground cumin
• 1 tsp salt
• 2 cup shredded cheese , I used colby jack
• 1/4 large onion chopped
• 7 extra-large flour tortillas
• 29 oz can of refried beans or make homemade
• 12 oz black olives sliced
• 3/4 large onion chopped
• 8 oz sliced mushrooms
• 1/2 cup sofrito
• 1 tbsp ground cumin
• 1 tsp salt
• 1/4 cup sunflower oil
• 1 tbsp granulated garlic powder
• 7 extra large tortillas
• 6 extra-large flour tortillas
• 6 large potatoes
• 1/2 cup sour cream
• 1 1/2 tbsp ground cumin
• 1 tbsp salt
• 1 cup milk I used 1%
• 1 1/2 cup shredded cheese I used colby jack
• 1 tbsp granulated garlic powder
• 2 tbsp margarine heaping

1. In a pan brown the meat add onions and spices
2. Drain meat
3. Add sofrito simmer
4. Add cheese on top continue to simmer
5. Open the tortilla set on plate in the center add meet fold from all sides
6. In a pan fry the pocket folded side down
7. Take refried beans open set aside take some sunflower oil heat add onions
8. To the onions add olives and then mushrooms
9. Fry till tender add refried beans
10. Sofritois added when the beans are smooth and heated through add spices
11. Let simmer to get most of liquids evaporated
12. Add to middle of tortilla fold fry in pan folded side down
13. Wash potatoes well cut up add to hot water boil till done
14. Drain and mash the potatoes add spices milk margarine stir but keep lumpy
15. Stir In sour cream and cheese let it melt into the potatoes
16. Spoon some into middle of tortilla and fold put in hot oil folded side down fry turn when golden brown fry the other side same way

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Taken from cookpad.com/us/recipes/363239-burrito-pockets (may not work)