Tandoori Veggie Quesadillas

Tandoori Veggie Quesadillas

This meal is packed with protein, perfect for a quick dinner or a healthy school lunch. It's a great vegetarian dinner for the meat free days -and comes together in under 30 minutes!

If you make this recipe, do remember to tag @kanikas__kitchen. I would love to see your creations.

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I am Kanika and thanks for stopping by.

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Ingredients

Tortilla Mix:

  • 2 cups sliced peppers
  • 1 large onion, sliced
  • 1 tsp cumin seeds
  • 2 tsp taco seasoning
  • 1 tbsp tandoori masala
  • 2 tbsp enchilada sauce or passata
  • 1 cup black beans
  • Salt & pepper to taste
  • 1 tbsp oil of your choice
  • 3-4 cloves garlic, minced
  • 1 cup corn kernels (frozen is great)
  • Jalapeños (optional)
  • 1/4 cup chopped coriander
  • 1 tsp lemon juice
  • 2 cups shredded cheese
  • 1 cup shredded lettuce
  • 1/4 cup cream cheese
  • 1 tbsp chilli sauce (optional)
  • 8 medium tortillas

Method

  • Heat a large skillet over medium high heat and add oil. Once hot, add cumin seeds followed by onions and garlic.
  • Sauté for about 30 seconds, then add peppers and dry seasoning.
  • Add beans, corn, enchilada sauce, coriander, lemon juice, and jalapeños (if using).
  • Spread tortillas with cream cheese and chili sauce (optional).
  • Heat a nonstick pan over medium heat and add a tortilla (cream cheese side up). Top with filling and cheese. Place another tortilla on top.
  • Cook until golden brown on the bottom, then flip and repeat.
  • Remove from heat, cut, and serve with lettuce and your favourite spicy sauce.
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