Roasted Vegetable Enchiladas
"Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table. Make Ahead Tip: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days...."
INGREDIENTS
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For the Sauce:
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1 poblano pepper or green bell pepper
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2 teaspoons extra-virgin olive oil
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1 cup chopped yellow onion
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3 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 teaspoon paprika
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1/8 teaspoon ground chipotle pepper (optional)
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8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
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1 cup vegetable broth (see Allergy Note)
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1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
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For the Filling:
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3 bell peppers (1 each red, yellow and orange), diced
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8 ounces cremini (baby portobello) mushrooms, diced
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3/4 cup diced red onion
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4 1/2 teaspoons extra-virgin olive oil
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1/4 teaspoon salt
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Freshly ground pepper to taste
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1 15-ounce can pinto beans, rinsed (see Note)
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12 6-inch corn tortillas
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