Mini Bean and Cheese Quesadillas
My mini bean and cheese quesadillas are the perfect two-bite appetizer, and make a great snack option for after-school or parties! Dip into queso, guacamole, or salsa, and dig in!
Servings: 24 quesadillas
Ingredients
- 15 ounces Refried beans
- 2 tablespoons Taco seasoning
- 1 tablespoon Milk
- 1 cup Fresh grated sharp cheddar
- 24 Mini corn tortillas street taco size
- 1 tablespoon Vegetable oil or butter
For serving:
- Chopped cilantro
- Sour cream
- Lime wedges
- Pico de gallo or salsa
Instructions
- In a medium bowl, combine beans, taco seasoning, and milk
- Wrap tortillas in a damp paper towel or place in a tortilla warmer, microwave to soften, about 1 minute.
- Lay a single tortilla on a flat surface and spread about 1-2 tablespoons of bean mixture. Add a tablespoon of shredded cheddar. Fold in half, pressing down lightly. Working one at a time with warm tortillas keeps the tortillas from cracking.
- Heat oil in a large skillet over medium heat. Add quesadillas in a single layer and cook until tortillas are golden and the cheese has melted, about 2 minutes per side.
- Garnish with cilantro. Serve immediately with sour cream, lime wedges, and pico de gallo.
Notes
- If your beans have a lot of moisture in them, you can omit the milk.
- Try making these quesadillas with pepper jack cheese.
- This recipe yielded 24 quesadillas, which was one 12.6oz pkg of Mission corn street taco size tortillas.
Nutrition
Calories: 94kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 5mg | Sodium: 161mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1mg
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