Roasted Vegetable Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 poblano peppers or 1 green bell pepper
• 2 teaspoons extra virgin olive oil
• 1 1/4 cups yellow onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/8 teaspoon ground chipotle chile pepper
• 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
• 1 cup vegetable broth
• 1/2 cup fresh cilantro (packed)
• 3 bell peppers (1 each red, yellow and orange)
• 8 ounces cremini mushrooms, diced
• 3/4 cup red onion, diced
• 4 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• fresh ground pepper, to taste
• 1 (15 ounce) can pinto beans, rinsed
• 12 corn tortillas, 6-inch

Recipe

• 1 preheat oven to 425 degrees f.
• 2 to prepare sauce: roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
• 3 meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. remove from the heat.
• 4 peel the pepper, discard the stem and seeds, and chop. add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
• 5 return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
• 6 transfer to a blender and puree. (use caution when pureeing hot liquids.).
• 7 to prepare filling: while the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. transfer to a large bowl and stir in beans. reduce oven temperature to 375 degrees.
• 8 to prepare enchiladas: spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. place a skillet over medium heat. coat both sides of a tortilla with cooking spray. heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. place seam-side down in the baking dish. repeat with the remaining tortillas, filling and sauce. spread the remaining sauce and filling over the enchiladas.
• 9 bake, uncovered, until hot, about 15 minutes. serve garnished with diced fresh tomato and cilantro leaves, if desired.