redplum.com

Roasted Vegetable Enchiladas

See full recipe on: EatingWell



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

Nutrition 6 servings

Per Serving % Daily Value
Calories 443
Fat 7g 11%
Carbs 76g 25%
Protein 22g 44%
Fiber 16g 67%
Cholesterol
Sodium 151mg 6%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest
VIST REDPLUM.COM’S PARTNER SITE