Mini Veggie-Packed Quesadillas with Avocado Crema

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Golden mini quesadillas filled with a blend of colorful vegetables and melted cheese, served with a smooth avocado crema dip. This Mexican-inspired kid-friendly recipe (vegetarian), ready in about 30 minutes, pairs small flour tortillas, shredded cheddar cheese, red bell pepper, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 small flour tortillas
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup red bell pepper, finely diced
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup black beans, rinsed and drained
• 1/4 cup green onions, chopped
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 1, peeled and pitted ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup diced red bell pepper, 1/2 cup corn kernels, 1/2 cup black beans, 1/4 cup chopped green onions, 1 1/2 cups shredded cheddar cheese, and 1/2 tsp ground cumin. Mix well to evenly distribute ingredients.
2. Step 2: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Place one small flour tortilla in the pan and spread about 1/3 cup of the vegetable-cheese mixture evenly over half of the tortilla. Fold the tortilla over to cover the filling.
3. Step 3: Cook each quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
4. Step 4: For the avocado crema, blend 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 1/4 tsp salt, and 1/8 tsp black pepper in a food processor until smooth and creamy.
5. Step 5: Cut quesadillas into wedges and serve warm with the avocado crema for dipping.