Active Time: 1 Hour 15 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 6 servings, 2 enchiladas each
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Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.
Make Ahead Tip: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.
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RECIPE INGREDIENTS
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For the Sauce:
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1 poblano pepper or green bell pepper
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2 teaspoons extra-virgin olive oil
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1 cup chopped yellow onion
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3 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 teaspoon paprika
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1/8 teaspoon ground chipotle pepper (optional)
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8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
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1 cup vegetable broth (see Allergy Note)
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1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
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For the Filling:
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3 bell peppers (1 each red, yellow and orange), diced
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8 ounces cremini (baby portobello) mushrooms, diced
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3/4 cup diced red onion
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4 1/2 teaspoons extra-virgin olive oil
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1/4 teaspoon salt
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Freshly ground pepper to taste
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1 15-ounce can pinto beans, rinsed (see Note)
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12 6-inch corn tortillas
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Allergy note: Check labels of vegetable broth, spices and beans: some brands may contain unexpected allergens or gluten, which people with celiac disease can’t tolerate.
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DIRECTIONS
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Preheat oven to 425 degrees F.
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FOR THE 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.
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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.
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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).
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FOR THE 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 F.
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FOR THE 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.
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Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
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