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In a mixing bowl, combine the drained tuna, shredded cheddar cheese, diced bell pepper, onion, corn, and tomato (if using). Add the mayonnaise (or Greek yogurt) and mix everything together until well combined. Season with salt and black pepper to taste.
Prepare the Tortillas:
Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet and cook for 1-2 minutes, just until warm and slightly crisped. Flip the tortilla and cook the other side for an additional 1-2 minutes. Repeat for all four tortillas.
Assemble the Mini Tortillas:
Once the tortillas are warm, spoon a generous amount of the cheesy tuna and vegetable mixture onto the center of each tortilla. Carefully fold the tortilla in half to create a pocket, pressing lightly to secure the filling inside.
Cook the Mini Tortillas:
Return the filled tortillas to the skillet and cook on each side for 2-3 minutes, or until the cheese has melted and the tortillas are golden and crispy. You can use a spatula to press down slightly while cooking to ensure even crisping.
Serve:
Serve the cheesy tuna and vegetable mini tortillas warm, garnished with fresh cilantro for added flavor and color. Enjoy as a snack, appetizer, or light meal!
Serving and Storage Tips:
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