Roasted Vegetable Enchiladas

Prep Time: 1 hr 15 mins Total Time: 1 hr 30 mins Servings: 6 servings, 2 enchiladas each
Roasted Vegetable Enchiladas
Roasted Vegetable Enchiladas

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 4 1/2

    teaspoons extra-virgin olive oil

  • 1/4

    teaspoon salt

  • Freshly ground pepper, to taste

  • 1

    15-ounce can pinto beans, rinsed (see Note)

  • 12

    6-inch corn tortillas

Directions

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. 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.) 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 degrees. 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. 7 Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

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