Preheat oven to 425 degrees F.
To prepare sauce- Roast poblano (or bell) pepper directly over
the flame of a gas burner, turning frequently with tongs, until
evenly charred. (Alternatively, char under the broiler, turning
once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl,
cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over
medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin,
chili powder, paprika and ground chipotle (if using) and cook,
stirring, until the vegetables have softened, about 5 minutes.
Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to
the saucepan along with chopped tomatoes, broth and chopped
cilantro. Return to medium heat and cook, uncovered, at a
steady simmer, until the liquid has reduced slightly and the
tomatoes have broken down, 10 to 15 minutes. Transfer to a
blender and puree. (Use caution when pureeing hot liquids.)
To prepare filling- While the sauce simmers, place bell peppers,
mushrooms and red onion in a single layer on a rimmed baking
sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4
teaspoon salt and pepper. Roast, stirring halfway through, until
the vegetables are tender and browned in spots, about 15
minutes total. Transfer to a large bowl and stir in beans. Reduce
oven temperature to 375 degrees.
To prepare enchiladas- Spread 1/2 cup of the sauce in a 9-by-
13-inch baking dish. Place a skillet over medium heat. Coat
both sides of a tortilla with cooking spray. Heat in skillet for 5 to
10 seconds per side, adjusting the heat if the pan gets too hot.
Spread 1/3 cup of the filling and 1 tablespoon of the sauce
down the middle of the tortilla and roll it up to enclose the
filling. Place seam-side down in the baking dish. Repeat with
the remaining tortillas, filling and sauce. Spread the remaining
sauce and filling over the enchiladas.
Bake, uncovered, until hot, about 15 minutes. Serve garnished with
diced fresh tomato and cilantro leaves, if desired.
Originally Submitted
5/12/2009
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