Mini Vegetarian Quesadillas
Mini Vegetarian Quesadillas
Sometimes – the best things in life can be super fuss-free dinners with simple ingredients that come together in a snap. That is these Mini Vegetarian Quesadillas. Made with flour taco-sized shells, stuffed and then pan-fried for a crisp exterior, these can be a great appetizer or a fun dinner night recipe. We’ve been really enjoying plating them like a quesadilla board – warm little quesadillas with bowls of guac, sour cream, salsa, and even hot sauce on the side. Layer up each bite with a quick sip of a margarita. 🙂 . Now might be the time to try my Smoky Sweet Pineapple Margaritas.
The quesadilla stuffing is really just what’s in your heart. For these guys, we did cheese, a layer of refried beans, kale, and onions. The KEY to making these little guys is layering all the ingredients on one half of the tortilla and starting and ending your layering with cheese. Once you fold it in half and take it to the pan, the cheese will melt making everything glued into place and keeping things from spilling out. Easy peasy! Once they crisp up on the pan, they’re ready to go – with any garnishes, you might like. Perfectly filling and easygoing!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Mini Vegetarian Quesadillas
Equipment
- 1 Skillet
Ingredients
For the Quesadillas:
- 12 Taco-Sized Tortillas
- 16 oz Refried Beans
- 2 cups Kale
- 1 Purple onion, sliced
- 15.25 oz Canned Corn We used canned corn from Trader Joe's
- 12 oz Mexican Cheese Blend (shredded)
- 3 tbsp Taco Seasoning Blend
Optional Garnishes:
- Sour Cream
- Guacamole
- Salsa
- Hot Sauce
Instructions
For the Quesadillas:
- First, in a hot pan, add the purple onions. Saute them, allowing them to become translucent. Add in the kale and 1 tbsp of the taco seasoning for 2-3 minutes, or until bright green. Remove to a bowl.
- In a separate bowl, add the refried beans - mix in the remaining taco seasoning, mixing until it's evenly incorporated.
- Now, to make the quesadillas - To each shell, add some cheese, corn, kale, onion, and refried beans. Add a final generous sprinkle of cheese and fold the shell over.
- Add the quesadilla to a hot griddle or pan and brown, ensuring the cheese melts - about 3-4 minutes on each side.
- Repeat with the remaining shells, adding a little oil to the pan, if needed.
- Finally, serve up the quesadillas with any desired sides - serve hot!
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