Roasted Vegetable Enchiladas

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Roasted Vegetable Enchiladas

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.

Serves 6

Prep Time 75 min

Total Time 90 min.

Ingredients

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

Cooking Directions

Step 1

Preheat oven to 425°F.

Step 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.

Step 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.

Step 4

Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. 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. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

Step 5

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°.

Step 6

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.

Step 7

Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.


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