FOR THE DOUGH:

1.Combine yeast, water and sugar in a bowl. Let proof for 5 minutes. If it looks foamy, good, If not, your yeast is dead. Start over with new yeast.

2.Stir in 2 cups of the flour, the salt and the oil. Add more flour to make a stiff dough.

3.Knead for 5-7 minutes until a smooth ball of dough forms. Coat with a little oil and let rise while you make the filling. (Or put into a covered container and refrigerate up to 24 hours.)

FOR THE FILLING:

GETTING READY:

1.Preheat the oven to 400 degrees F.

MAKING:

2.Heat oil over medium-high heat. Add onions, garlic and spices and cook until it smells roasted. Add the meat and break it up a bit.

3.Add salsa and break the meat up into small bits. Cook 5 minutes or so, stirring, until its cooked through and fairly fine.

4.Stir in the beans and set aside.

5.Cut the dough into 8 pieces and smash each one flat into a circle (or any shape) thats about 6 inches across. Add 3 or 4 tablespoons filling and a slice of cheese.

6.Fold over and crimp edges to seal. Bruch with egg wash. Cut 2 slits in top.

Bake 20-25 minutes. Cool 5 minutes before eating.

SERVING:

7.Serve and enjoy.

NOTES

To make ahead: Cool cooked pockets completely and refrigerate up to 5 days, or freeze. To reheat in microwave. wrap one pocket in a damp towel and microwave about 30 seconds if refrigerated, or 60-90 seconds if frozen.