I love this recipe because it’s ready in minutes and uses simple ingredients I usually already have at home. The creamy avocado, tangy salsa, and melted cheese come together perfectly between warm, golden tortillas. They’re ideal for busy weeknights, parties, or even after-school snacks — and everyone always goes back for seconds.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Medium avocado, Peeled and chopped 2 tsp Lemon juice 8 Mini flour tortillas 2 x 125 g Cans kidney beans, Drained and rinsed 1/3 cup Mild chunky salsa 1/3 cup Grated reduced-fat tasty cheese
Directions
I start by preheating the oven to 160°C (140°C fan) and lining a baking tray with baking paper. Then I preheat my sandwich press (or a large non-stick pan if I’m using the stove).
In a small bowl, I mash the avocado with lemon juice until it’s almost smooth. I season it with a little salt and pepper — I love how the lemon keeps it bright and fresh.
Next, I spread the avocado mixture evenly over four of the tortillas. On top, I layer the kidney beans, a spoonful of salsa, and a sprinkle of cheese. I place the remaining tortillas on top to make little stacks.
I cook two stacks at a time in the sandwich press for about 1–2 minutes, or until they’re golden brown and the cheese has melted. Once they’re done, I transfer them to the baking tray and keep them warm in the oven while I cook the rest.
To serve, I cut each quesadilla into quarters. They’re perfect just as they are, but I sometimes serve them with extra salsa or a dollop of sour cream on the side.
I sometimes add chopped tomato, corn, or cooked chicken for a heartier version.
For extra heat, I mix in a little chili sauce or jalapeños.
I use wholegrain or gluten-free tortillas to change it up.
If I want them extra crispy, I cook them in a hot pan with a light spray of oil instead of the sandwich press.
Storage/Reheating
I store any leftovers in the fridge for up to 2 days. To reheat, I pop them in the sandwich press or a hot pan for a minute or two until they’re crispy again. They can also be frozen — I wrap them individually and reheat straight from frozen for an easy snack.
FAQs
Can I use another type of bean?
Yes, I sometimes use black beans or pinto beans for a different texture.
Can I make them dairy-free?
Yes, I simply use dairy-free cheese or skip it entirely.
Can I bake them instead of using a press?
Absolutely — I bake them at 200°C for about 10 minutes, flipping halfway.
Can I prepare them ahead of time?
Yes, I assemble them up to 4 hours in advance and cook them just before serving.
What’s the best salsa to use?
I like using a mild chunky salsa, but spicy salsa works if I want more kick.
Can I use larger tortillas?
Yes, I just increase the filling slightly and cook for an extra minute.
Can I serve these cold?
They’re best warm, but they’re still delicious at room temperature — great for picnics or lunchboxes.
Can I add meat?
Yes, shredded chicken, cooked mince, or even prawns work beautifully.
What cheese melts best?
Tasty cheese works well, but mozzarella or cheddar are great alternatives.
Can I make them vegan?
Yes, I replace the cheese with a vegan alternative and skip any dairy toppings.
Conclusion
I love making these Mini Mexican Quesadillas because they’re fast, fun, and full of flavour. The creamy avocado, hearty beans, and melted cheese make such a satisfying combination. Whether I’m cooking for myself, my family, or guests, these little bites always disappear in minutes — proof that simple recipes really are the best
These Mini Mexican Quesadillas are crispy, cheesy, and loaded with creamy avocado, beans, and salsa — a quick and delicious snack or light meal that’s perfect for any time of day.
Ingredients
1 medium avocado, peeled and chopped
2 tsp lemon juice
8 mini flour tortillas
2 x 125 g cans kidney beans, drained and rinsed
1/3 cup mild chunky salsa
1/3 cup grated reduced-fat tasty cheese
Instructions
Preheat the oven to 160°C (140°C fan) and line a baking tray with baking paper. Preheat a sandwich press or large non-stick pan.
In a small bowl, mash the avocado with lemon juice until nearly smooth. Season with salt and pepper.
Spread the avocado mixture over four tortillas. Top with kidney beans, salsa, and cheese, then cover with the remaining tortillas to make stacks.
Cook two stacks at a time in the sandwich press for 1–2 minutes, until golden and the cheese melts. Transfer to the oven to keep warm while cooking the rest.
Cut each quesadilla into quarters and serve warm with extra salsa or sour cream if desired.
Notes
Add cooked chicken, corn, or tomato for a heartier version.
Mix in chili sauce or jalapeños for more heat.
Use wholegrain or gluten-free tortillas if preferred.
Cook in a hot pan with a light spray of oil for extra crispiness.
Reheat leftovers in a sandwich press or pan to keep them crispy.
