Roasted Vegetable Enchiladas

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
164
FAT
20%
CHOL
0%
SOD
51%

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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

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