Mexican Bean and Cheese Pockets

Heat oven to 350 °F. Stack tortillas and loosely wrap in foil. Heat in oven 5 minutes until softened. Remove from oven. Put tortillas side-by-side on work surface. Place a heaping tablespoon warm refried beans in center of each tortilla. Top with 1 tablespoon scallions, then a heaping tablespoon cheese. Fold 2 opposite sides of each tortilla toward center, overlapping slightly. Fold remaining 2 sides toward the middle. Heat a large heavy skillet over medium-low heat. Brush with oil. Place 4 tortilla pockets smooth side up in skillet. Cook 5 minutes per side or until golden and crisp. Keep warm in oven while cooking remaining pockets. Serve hot. A refreshing cucumber and radish salad goes well with these, or serve them with salsa for dipping.