Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ground beef and cook, breaking it up into crumbles, until browned and cooked through. Drain any excess fat.

Season the Beef: Stir in the taco seasoning and water (according to the packet instructions), and simmer for 3-5 minutes until the mixture thickens and is fully combined. Add black beans and corn if using, and stir to incorporate. Remove from heat and set aside.

Prepare the Cheese: Mix the shredded cheddar and mozzarella cheeses in a small bowl.

Assemble the Taco Pockets:

• Preheat a non-stick skillet or griddle over medium heat.
• Place a tortilla flat on a clean surface. Add a few spoonfuls of the taco filling in the center, then sprinkle generously with cheese. Fold the tortilla into a pocket, sealing the edges to form a closed pouch (you can lightly press down the edges with your fingers or use a bit of water to seal them tightly).

Cook the Pockets: Brush each taco pocket with a little melted butter. Place them in the heated skillet and cook for 2-3 minutes on each side until the tortillas are golden brown and crispy, and the cheese inside has melted. (If you like, you can cook them in batches to avoid overcrowding.)

Serve: Remove the taco pockets from the skillet and let them rest for a minute before cutting them in half. Serve warm with fresh toppings like shredded lettuce, diced tomatoes, sour cream, salsa, jalapeños, and a squeeze of lime.

Optional Garnish: Sprinkle chopped cilantro on top for added freshness and flavor.