Ingredients needed
How to make it
Recipe 📖
This year, I am back with another classic recipe from this cuisine but with my own twist. I call it the Black Bean Quesadilla with Tandoori Flavor! It’s spicy, hearty, loaded with flavors, and delicious! This dish combines the two popular cuisines Indian and Mexican so beautifully. I love making this dish because the end result is crispy tortillas with a burst of flavor inside and lots of cheesy goodness. Plus, the tandoori flavor works really well here giving this Mexican vegetarian black bean quesadilla a new flavor! Veggies - Onions, tomatoes, bell pepper, and corn. Feel free to add more veggies of your choice. Tortillas - I have used Mission Protein tortillas. But you can also use Carb Balance, Gluten-Free, or Organic Tortillas. Tillamook Farmstyle Cream Cheese Spread is loaded with flavors. Nakano Rice Vinegar - to give it some tartness. Garlic, jalapeno, and Sriracha bring in the required heat and pungent flavor. Spices and seasonings - Cumin seeds, garam masala, cajun seasoning, Mexican seasoning, rice vinegar, paprika, and cumin powder are the basic spices you will need to make these black bean quesadillas. Tandoori masala - This is what gives this cheese quesadilla a unique twist and flavor. I have used Patak’s Tandoori paste which is easily available at Publix. Cheese - You can use regular or vegan cheese here. I use the pre-shredded Mexican blend. Refer notes below to see what cheeses can be used. Cilantro and lemon juice for garnish. Add-ons - Salsa and guacamole.
After placing the warmed tortilla on a preheated pan, add the black bean sauce only on the half side. Top it with cheese and fold it to make a semi-circle. Press it lightly and cook it evenly on both sides till the cheese melts.
This Mexican vegetarian tandoori masala-flavored cheesy quesadillas are so versatile and popular that you can serve them for lunch, dinner, and breakfast! I like it best when served fresh. So, I make them only when I am ready to serve. For more flavor, add mushrooms, paneer, or tofu cubes in the black beans sauce. You can also marinate them in the tandoori paste and grill them before adding them as toppings. You can also spread guacamole and salsa over the tortillas along with the cheese if you don’t want to serve it on the side. If you would like to make this kid-friendly, just cut down on spices and use more cheese. You can also bake this cheese quesadilla in the oven till the cheese melts instead of cooking it in the skillet. Tortillas burn easily, so keep the flame low to medium and keep a close watch. Plus, keep all the toppings ready and next to you to avoid any delay. Also, it doesn’t need to cook for long. To make it crispy, cook each side for a little over a minute.
