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Roasted Vegetable Enchiladas Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/8 teaspoon ground chipotle pepper (optional)

3/4 cup diced red onion

1 poblano pepper or green bell pepper

8 ounces cremini (baby portobello) mushrooms, diced

8 ounces tomatoes, roughly chopped, plus diced tomato for garnish

1 cup vegetable broth (see Note)

1/4 teaspoon salt

1 cup chopped yellow onion

3 bell peppers (1 each red, yellow and orange), diced

3 cloves garlic, minced

1/4 teaspoon paprika

Freshly ground pepper to taste

12 6-inch corn tortillas

1 teaspoon salt

1/2 teaspoon ground cumin

2 teaspoons extra-virgin olive oil

1/2 teaspoon chili powder

1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish

4 1/2 teaspoons extra-virgin olive oil

1 15-ounce can pinto beans, rinsed (see Note)

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