In a large skillet over medium heat, add the olive oil. Once hot, add the diced onions and sauté until they are translucent, about 3-4 minutes.

Add the cooked ground beef (or shredded chicken) to the skillet. Sprinkle in taco seasoning and mix well. Cook for another 2-3 minutes until heated through.

Remove the mixture from the heat and stir in the refried beans, diced tomatoes, and sliced jalapeños (if using). Mix until well combined.

Lay a flour tortilla flat on a clean surface. Spoon a generous amount of the filling mixture onto one half of the tortilla. Top with a handful of shredded cheddar cheese.

Carefully fold the tortilla over the filling to create a pocket, pressing down the edges to seal.

If desired, heat a skillet over medium heat and lightly grill the pocket tacos on both sides until golden brown and crispy, about 2-3 minutes per side. Alternatively, you can place the tacos on a baking sheet and keep warm in a preheated oven at 200°F (93°C).

Once cooked, serve the Loaded Cheesy Pocket Tacos with sour cream, salsa, and fresh cilantro on the side for garnish.

Ensure all edges of the tacos are sealed properly to prevent spilling during cooking.

Feel free to customize the fillings based on your preference, such as adding black beans, corn, or avocado.