Vegan Mini Quesadillas
Crispy on the outside, melty on the inside, these vegan mini quesadillas are pure snack goals—easy to make and totally crowd-pleasing.
Ingredients
- 6 small flour tortillas cut in half
- 1/2 cup vegan cheddar-style cheese shredded
- 1/2 cup black beans rinsed and drained
- 1/4 cup red bell pepper finely diced
- 1/4 cup corn kernels fresh or frozen
- 1 tbsp chopped cilantro
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/8 tsp salt
- 1 tbsp olive oil for cooking
Instructions
- Mix beans, cheese, corn, bell pepper, cumin, paprika, cilantro, and salt in a bowl.
- Place a tablespoon of filling on one half of each tortilla.
- Fold it over and press gently—no relationship-level commitment required.
- Heat skillet over medium heat and brush with olive oil.
- Cook each mini quesadilla for 2–3 minutes per side until golden.
- Let them cool for a minute before devouring like you just got dumped.
Notes
🧪 Nutritional Values (Per Serving — 3 minis)
- Calories: 195
- Total Fat: 7g
- Saturated Fat: 1.2g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 10%
- Vitamin C: 12%
- Calcium: 6%
- Potassium: 9%
- Folate: 8%
💡 Extra Tips to Elevate Flavor
- Add jalapeños if you’re feeling spicy and chaotic.
- Use a vegan pepper jack for a kick.
- Serve with guac or salsa—duh.
- Freeze cooked quesadillas and reheat when life’s a mess.
- Use whole wheat tortillas if you want to pretend it’s healthy.