Roasted Vegetable Enchiladas Recipe

Ingredients For Roasted Vegetable Enchiladas Recipe

• 1 Poblano pepper, or green bell pepper
• 2 teaspoon Extra virgin olive oil
• 1 cup Chopped yellow onion
• 3 Cloves Garlic, Minced
• 1 teaspoon Salt
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Chili powder
• 0.25 teaspoon Paprika
• 0.1200000000000001 teaspoon Ground Chipotle Pepper
• 8 ounce Tomatoes, roughly chopped, plus diced tomato for garnish
• 1 cup Vegetable Broth
• 0.5 cup Packed fresh cilantro, coarsely chopped, plus more leaves for garnish
• 3 Bell peppers, , diced
• 8 ounce Cremini mushrooms, diced
• 0.75 cup Diced Red Onion
• 4.5 teaspoon Extra virgin olive oil
• 0.25 teaspoon Salt
• As required Freshly ground pepper, to taste
• 15 ounce 1 can pinto beans, rinsed