These vegetarian friendly loaded tandoori veggie and black beans quesadillas are perfect for any weeknight or weekend meal. These are so much better than just plain cheese quesadillas. They have tons of flavor and are super easy to make.Jump to Recipe
These quesadillas are a great Indian Mexican fusion recipe you can try out. If you want to make this a part of a complete meal then serve it with Cilantro Jalapeño Sauce and a side of Mexican Rice.
I love that this recipe is versatile enough that you can add in any sort of veggies and beans you like and adjust the spice level as you like too by swapping out spicier green chilis versus the more mild jalapeños or you can completely omit them if you are going to make this a family meal with toddlers or kids.
The best part is that these come together so quickly if you have cooked black beans on hand.
Believe me, the picture doesn’t do justice to the taste. It tastes so delicious and is very filling.
Crispy tortillas layered with creamy spicy garlic cream cheese spread and filled with cheese and warm veggie and black beans filling will truly bring back your taste buds to life.
Let’s take a look at the recipe:
Tandoori Veggie and Black beans QuesadillaCuisine: Indo-Mexican, FusionDifficulty: Easy
These vegetarian friendly loaded tandoori veggie and black beans quesadillas are perfect for any weeknight or weekend meal. These are so much better than just plain cheese quesadillas. They have tons of flavor and are super easy to make.
Oil – 2 tbsp
Cumin seeds – 1 tsp
Green chili – 2 ( serrano or jalapeno)
Red Onion – 1, Sliced
Red Bell Pepper – 1, Sliced
Green Bell Pepper – 1,Sliced
Garlic – 1 tbsp, (crushed, in a mortar pestle)
Garam Masala – 1 tsp
Taco seasoning – 1 tsp
Tandoori Masala(Seasoning) – 2.5 tsp ( use powder, do not use paste)
Salt – to taste
Frozen Corn – 1 cup (Rinsed and thawed)
Black beans – 1/2 cup
Cilantro – 1/3 cup
Shredded Mexican cheese blend
Tortillas – 4
- Spicy Garlic Cream cheese spread
Garlic – 3 cloves (Crushed in a mortar pestle)
Chili powder – 1 tsp
Salt to taste
Cream cheese – 4 tbsp or 1/4 cup
- Black Beans:
- Take 1/2 cup of black beans and rinse them 3 times and soak them overnight. (If you do not soak then cook a little longer, until the beans are soft)
- Pressure cook them for 4-5 whistles(depends on the size of the beans) until they are soft and cooked completely. If there is any water left cook it without covering until water evaporates. Keep it aside.
- Veggie and Black Beans Filling
- Heat a large wide skillet over medium high heat. Add oil. Once oil is hot add the cumin seeds and let splutter for about 10-15 seconds. Add the Green chilies and cook for about 30 seconds.
- Add the onions and sliced peppers and sauté until slightly softened (about 4 minutes)
- Add the crushed garlic, and stir for a few minutes until garlic is aromatic. Then add the dry seasonings: taco seasoning, garam masala, tandoori seasoning, a pinch of salt and continue to stir- reduce heat to low so the spices do not burn.
- Add the rinsed corn, cooked black beans, cilantro and stir well. Adjust salt. Remove from heat.
- Take one tortilla and spread the “spicy garlic cream cheese spread” on it.
- In a large pan heat up a little bit of oil and add one tortilla spread with a layer of the cream cheese mixture.
- Top with shredded mexican cheese blend, a few spoonfuls of the veggie and black beans filling.
- Sprinkle some more cheese and Place another tortilla on top.
- Apply some oil on the top tortilla and flip it and cook on both sides until golden brown on each side.
- Remove from heat, cut and serve hot!
Before you go…
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