Orange-Chipotle Anasazi Bean Quesadillas

This recipe is dedicated to Alice (in Veganland).

She declared her undying love for all things citrus when I posted about the Spicy Chipotle-Citrus Marinated Veggie Fajitas, and her comment reminded me of this other citrusy-spicy recipe I created awhile back.

Oh, and this is my 100th post! Wowsa!

I can only imagine what these tasted like in crispy tortillas, as I was only able to eat the filling (at least I could eat that!), and boy, it was good. Brett made some tofu sour cream to go with this and it complimented perfectly.

It may not look very pretty but don't be fooled, this is a sweet, tangy and spicy delicious meal. The spice level bordered on too much for Brett, so I may add the habanero just to my dish next time.

Orange-Chipotle Anasazi Bean Quesadillas

Serves 2.

1 cup Anasazi beans, cooked

1/2 yellow onion, minced

4 cloves of garlic, minced

1 poblano pepper, seeded and minced

1 orange bell pepper, seeded and minced

2 serrano peppers, seeded and minced

1 habanero, seeded and minced (optional)

2-4 chipotle chilies en adobo, minced

1 tbsp adobo sauce

juice of one orange

1 tbsp brown rice vinegar

1 tbsp maple syrup

1/4 cup veggie broth

2 tbsp dried cilantro

cumin

Mexican oregano

white pepper

salt

tortillas

guacamole

tofu sour cream

picante sauce

Heat a few tablespoons of water. Add the peppers and onion and cook for about 10 minutes. Add the garlic and cook for an additional 3-5 minutes.

Place all the filling ingredients in a medium sized sauce pan. Simmer, covered on low for 30-35 minutes or until sauce has thickened.

Layer mixture into warmed tortillas and top with guacamole, tofu sour cream and picante sauce.

'Til next time!