Roasted Vegetable Enchiladas

1 fave
More from this source
Kitchen Daily
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

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 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

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

Freshly ground pepper to taste

1 15-ounce can pinto beans, rinsed

12 6-inch corn tortillas

1/2 teaspoon ground cumin

1/4 teaspoon salt

You might also like

Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Roasted Vegetable And Black Bean Enchiladas Verdes
Pamela Salzman
Roasted Vegetable Enchiladas
Roasted Vegetable Enchiladas
Eating Well
Roasted Vegetable Enchiladas
Kraft Foods
Easy Mashed Potato And Roasted Vegetable Enchil...
Simply Perfect Chicken Enchiladas
Cheeky Kitchen
Roasted Zucchini, Black Bean + Goat Cheese Ench...
Sprouted Kitchen
Enchiladas Verdes Recipe
Homesick Texan
Green Chile Enchiladas
Simply Recipes