Roasted Vegetable Enchiladas
INGREDIENTS
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1 whole pepper(s), poblano chile, or green bell pepper
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2 teaspoon oil, olive, extra-virgin
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1 cup(s) onion(s), yellow, chopped
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3 clove(s) garlic, minced
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1 teaspoon salt
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1/2 teaspoon cumin, ground
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1/2 teaspoon chili powder
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1/4 teaspoon paprika
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1/8 teaspoon pepper(s), chipotle chile, ground, (optional)
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8 ounce(s) tomato(es), roughly chopped, plus diced tomato for garnish
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1 cup(s) broth, vegetable
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1/2 cup(s) cilantro, fresh, packed, coarsely chopped, plus more leaves for garnish
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1 medium pepper(s), red, bell, diced
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1 medium pepper(s), yellow, bell, diced
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1 medium pepper(s), orange, bell, diced
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8 ounce(s) mushrooms, cremini, diced
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3/4 cup(s) onion(s), red, diced
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4 1/2 teaspoon oil, olive, extra-virgin
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1/4 teaspoon salt
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pepper, black ground, to taste
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15 ounce(s) beans, pinto, rinsed
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12 whole tortilla(s), corn, 6-inch
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