Ingredients

Sauce

• 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

Filling

• 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

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