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In the world of culinary creativity, few dishes can rival the appeal of Crunchy Rainbow Mini Veggie Quesadilla Triangles. These bite-sized delights are not only a feast for the eyes with their vibrant colors but also a wholesome and delicious option for meals and snacks. Whether you’re preparing a family dinner, hosting a party, or seeking a fun and nutritious treat for kids' lunchboxes, these quesadilla triangles fit the bill perfectly.

Mini Veggie Quesadilla Triangles

Discover the vibrant world of Crunchy Rainbow Mini Veggie Quesadilla Triangles! These delightful bite-sized treats are loaded with fresh veggies, protein-rich black beans, and gooey cheddar cheese, all wrapped in a crispy whole wheat tortilla. Perfect for family dinners, parties, or kids' lunches, these colorful quesadillas are versatile and nutritious. Learn how to create this fun dish that combines eye-catching colors with delicious flavors, making mealtime enjoyable for everyone!
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Ingredients
  

4 small whole wheat tortillas

1 cup shredded cheddar cheese

1/2 cup black beans, rinsed and drained

1/2 cup bell peppers (red, yellow, green), finely diced

1/2 cup zucchini, grated or finely diced

1/4 cup corn (fresh or frozen)

1/4 teaspoon cumin powder

1/4 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil (for frying)

Salsa and sour cream (for serving)

Instructions
 

Prepare the Filling: In a mixing bowl, combine the black beans, diced bell peppers, zucchini, corn, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed.

    Assemble the Quesadillas: Take one whole wheat tortilla and sprinkle a layer of shredded cheddar cheese on one half. Next, spoon a generous amount of the veggie mixture on top of the cheese. Sprinkle a little more cheese over the veggies, then fold the tortilla in half to create a crescent shape. Repeat for all tortillas.

      Cook the Quesadillas: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, carefully place one quesadilla in the skillet. Cook for about 2-3 minutes until the bottom is golden and crispy. Carefully flip using a spatula and cook the other side for an additional 2-3 minutes, adding more oil if necessary. Remove from the skillet and let it cool for a minute before cutting.

        Cut and Serve: Using a sharp knife or pizza cutter, slice the quesadilla into 4 triangles. Arrange them on a serving platter and repeat the process for the remaining quesadillas.

          Enjoy: Serve warm with salsa and sour cream on the side for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings