A Vegetarian Black Bean Cheese Quesadilla is the perfect quick-fix Mexican dinner! The Tandoori masala seasoning gives it a whole new flavor! The Black bean sauce for the quesadilla is prepared in the Instant Pot, making it a quick and viable dinner option.
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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, 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
Ingredients needed
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.
How to make it
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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.
- 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.
- Then add the tomatoes, bell peppers, and corn. Cook till the tomatoes turn soft and pulpy.
- Next, add the soaked and drained black beans along with salt. Mix it all together.
- Then add the Tandoori marinade.
- Add Rice vinegar.
- 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
- Mix sriracha with cream cheese spread and keep it aside.
- 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.
- Spread the cream cheese spread over both the warmed tortillas and then place one on the skillet.
- Spread the prepared black bean mixture all over the tortilla.
- Load it with Mexican cheese.
- 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.
Recipe FAQs
Yes, they can! Prepare all of the components ahead of time, assemble the quesadillas, and stash them in the refrigerator.
You can also cook up the veg sauce and keep them in the fridge separately from the quesadillas until you are ready to heat.
Just brush the preheated skillet lightly with oil and then place the tortilla on it.
Mexican cheese tastes the best. But you can also add Colby Jack or Pepper Jack, Oaxaca, or Chihuahua cheese.
If not, you can also use a combination of mozzarella and Monterey Jack.
Block cheese will taste creamy and fresh and will melt perfectly. But you can also use a pre-shredded Mexican blend.
These cheeses will melt easily and have a luxurious stretch that's perfect to make Mexican cheese quesadilla!
If this Patak's Tandoori paste is not available to you, you can simply use any other tandoori seasoning instead.
A quick-fix option is to mix a teaspoon of paprika, cayenne, or de Arbol powder, garam masala, and a pinch of cinnamon.
The flavors will not be the same as Tandoori masala, but you can make do with it.
This recipe can easily be customized to fit vegans. Use dairy-free cheese and cheese spread. All the remaining ingredients are vegan-friendly. Use gluten-free wraps.
The black bean filling can be prepared ahead of time and stored in the fridge. It stays good for 3-4 days. You can also freeze it.
Pro-Tip - I like to soak beans overnight and then freeze them in zip-top containers. This way, I always have pre-soaked beans handy.
In fact, you can even freeze black bean quesadilla for up to 2 months. You can reheat leftover Mexican vegetarian quesadillas in a microwave, skillet, or oven.
The best way to do that is to pack it in an insulated casserole. The double insulation helps to keep the quesadillas warm for several hours compared to regular lunch containers.
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Recipe 📖
Cheese Quesadilla With Tandoori Masala Flavor
Equipment
Ingredients
To prepare the sauce
- 1 cup black beans
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 7-8 cloves garlic
- 1 jalapeno
- 1 onion
- 2 tomatoes
- 1 bell pepper
- ¼ cup corn
- salt
- 2-3 tablespoon tandoori marinade
- ½ tablespoon rice vinegar
- 2 teaspoon garam masala
- 2 teaspoon cajun seasoning
- 2 teaspoon cumin powder
- 2 teaspoon Mexican seasoning or taco seasoning
- 2 teaspoon paprika
- 1 cup water or stock
- 2-3 tablespoon cilantro
- ½ tablespoon lemon juice optional
To prepare the quesadillas
- ½ cup cream cheese spread
- 1-2 tablespoon sriracha
- 8 tortillas
- ½ cup Mexican cheese
- oil or butter
Instructions
To prepare the sauce
- 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.
- Turn on the Instant Pot in saute mode. Add oil and temper cumin seeds, and then fry garlic, jalapenos, and onions. Saute till the onions turn translucent.
- Then add the tomatoes, bell peppers, and corn. Cook till the tomatoes turn soft and pulpy.
- Next, add the soaked and drained black beans along with salt. Mix it all together.
- Then add the Tandoori marinade.
- Add Rice vinegar.
- Now add the other seasonings like garam masala, cajun seasoning, cumin powder, Mexican seasoning, paprika, and fry for a minute.
- Add water or stock and mix. Then turn off the saute 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 if it needs the extra tang.
To assemble the quesadillas
- Mix sriracha with cream cheese spread and keep it aside.
- Smear some butter/oil on the preheated pan and cook the two tortillas one after the other, on both sides evenly. Keep the flame low.
- Spread the cream cheese spread over both the warmed tortillas and then place one back on the skillet.
- Spread prepared black beans mixture all over that tortilla.
- Load it with Mexican cheese.
- 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.
Alternate way to assemble the quesadillas
- 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.
- 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.
Magda says
WHAT? The flavours!!! It’s a party in your mouth. Delicious….NO….it’s more than delicious
Priya says
Thank you so much. So glad you liked it. 🙂
Beth says
My family and I love this recipe! Can't wait to make this recipe again! So delicious and full of flavor!
Priya says
Thank you so much.
Jamie says
This is such a great fusion of flavors and perfect for my family! We loved this for dinner!
Priya says
Glad you liked it. Thank you.
Tara says
Yum! The flavors in this quesadilla sound incredible with the addition of the tandoori masala seasoning. Beautiful photos too!
Priya says
Yes, it tastes amazing. Thank you.
Tania | Fit Foodie Nutter says
We love Mexican food in our family and this is a perfect recipe to try this weekend!
Priya says
DO give it a try! Thank you.
Beth Sachs says
We love quesadillas in this house and I have been making them for the kids for lunch during lockdown. I love the sound of the flavouring in this recipe!
Priya says
Yes, they will love it! Please do give it a try. Thank you.
Jenn says
I love the fusion flavors in this dish - it's a keeper! So easy to make, too, but I added a bit more Sriracha to the sauce cause I love the heat!
Priya says
That sounds perfect! The more spicy it is the more flavorful it is!
Lindsay Bozek says
I'll eat just about anything in quesadilla form, and I love this twist on it. Can't wait to make this, just need to grab some ingredients!
Priya says
Yay! Thank you so much. Check out the offers at Publix to get the ingredients.
Sara Welch says
Gave this a try for dinner last night and it did not disappoint! So easy and flavorful; definitely a new favorite recipe!
Priya says
I am so happy to hear that. Thank you
Chenée Lewis says
Such a great combination of flavors! And I love that I can use my Instant Pot!
Priya says
Yes, that makes it so convenient. Thank you
Erica says
My kids are the biggest quesadilla lovers. I'll have to up my game a notch with this recipe for all of us to enjoy!
Priya says
Hope they like this! Thank you!
Beth says
Oh my goodness this looks so delicious! My family is going to love this recipe! I’m so excited to give this a try!
Priya says
Thank you so much. Please let me know how it goes.
Shadi Hasanzadenemati says
The combination of flavors in this dish is great! Love it!
Priya says
Thank you so much
Jamie says
I love this combination of Indian spices in a Mexican dish! Such a great fusion of flavors for a delicious meal!
Priya says
Its really yum! Thank you.
Bintu | Budget Delicious says
We love a quesadilla in our house and they always go down a treat. That flavoring sounds incredible and a unique and tasty twist on the quesadilla!
Priya says
Yes, do give it a try! You will love it. Thank you.