Login to Save Like

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

Description

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.

Recipe.com