Black Bean Tandoori Quesadilla

My love for Mexican food

I seem to have caught the bug! I have been craving Mexican food for some months now and I just cannot stop! Last year, I kept making either Mexican Pani Puri, Mexican Rice, Enchilada Mini Casserole, Mexican Casserole with Gnocchi, or Taco Boats which you loved as well. 

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!

Why make this

• This can be served for breakfast or for lunch/dinner
• Can easily be made vegan
• A simple, easy, and quick recipe
• The tandoori masala gives this dish a nice fusion flavor
• It's a perfect dish for a busy weeknight since you can prep ahead
• Can be made with whatever ingredients you have leftover in the fridge

Black Beans - I have used dry black beans in this recipe. But you can also use canned beans.

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.

To prepare the filling

You can either make this vegetarian Mexican quesadilla sauce in a skillet or in an Instant Pot. I am making it in the Instant Pot today. Also, rinse the black beans under running water till you get clear water. Then soak them overnight or for 5 hours. That is if you are not using canned beans.

1. Turn on the Instant Pot in sauté mode. Add oil and temper cumin seeds, and then fry garlic, jalapenos, and onions. Sauté till the onions turn translucent.
2. Then add the tomatoes, bell peppers, and corn. Cook till the tomatoes turn soft and pulpy.
3. Next, add the soaked and drained black beans along with salt. Mix it all together.
4. Then add the Tandoori marinade. 
5. Add Rice vinegar.
6. Now add the other seasonings like garam masala, cajun seasoning, cumin powder, Mexican seasoning, taco seasoning, and fry for a minute. Add ¾ cup water or stock and mix. Then turn off the sauté mode. Cook in manual mode for 20 minutes. Release pressure naturally. Open the lid, give it a mix, and garnish it with chopped cilantro and lemon juice.

To assemble the quesadillas

1. Mix sriracha with cream cheese spread and keep it aside.
2. Smear some butter on the preheated pan and cook the two tortillas one after the other, on both sides evenly. Keep the flame low. Butter gives the quesadillas a decadent flavor. But you can also use oil instead. 
3. Spread the cream cheese spread over both the warmed tortillas and then place one on the skillet.
4. Spread the prepared black bean mixture all over the tortilla.
5. Load it with Mexican cheese.
6. Then place the other warmed tortilla on top. Press it lightly and cook on both sides till done. Be careful while flipping. It takes a bit of practice. 

The other way of making these vegetarian Mexican Black Bean Corn Cheese quesadillas is:

• 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.

Serving Suggestions

Cut in triangles using a pizza cutter and serve with cilantro-lime crema, sour cream, salsa, and/or guacamole on the side. Even a bowl of Green Chutney can be served. If you want to go all Mexican, serve a bowl of Cilantro Lime Rice, Mexican slaw, some potatoes, or soup along with it. 

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. 

Top recipe tips

If using canned black beans, you can directly make the quesadilla filling in a skillet. But if using soaked beans, then making it in the Instant Pot is easier. Just remember, the black bean sauce should be thick and not runny. So, don't add a lot of water. In place of black beans, you can also use kidney beans or pinto beans. If you want, you can even skip adding beans altogether. 

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.

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