Roasted Vegetable Enchiladas

Savory roasted vegetables and a wholesome homemade sauce bring nutritional value and rich flavor to this Mexican classic.

Makes 6 servings, 2 enchiladas each
Total preparation time: 1½ hours

Ingredients

• Sauce
• 1 poblano pepper or green bell pepper

• 2 tsp expeller-pressed extra-virgin olive oil 

• 1 cup chopped organic yellow onion
• 3 cloves organic garlic, minced 

• 1 tsp salt 

• ½ tsp ground cumin 

• ½ tsp chili powder
• ¼ tsp paprika
• ⅛ tsp ground chipotle pepper (optional) 

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

• 1 cup vegetable broth (see NOTE)
• ½ cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish


• Filling
• 3 organic bell peppers (1 each red, yellow, and orange), diced
• 8 ounces organic crimini mushrooms, diced
• ¾ cup diced organic red onion
• 4½ tsp expeller-pressed extra-virgin olive oil
• ¼ tsp salt
• Freshly ground pepper to taste
• 1 15-ounce can pinto beans rinsed (see NOTE)
• 12 6-inch preservative-free corn tortillas

Directions

1. Preheat oven to 425°F.
2. 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.
3. Meanwhile, heat 2 tsp oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 tsp 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.
4. 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.)
5. 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 tsp oil and sprinkle with 1/4 tsp 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°.
6. 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 Tbsp 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.
7. Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

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.

MAKE AHEAD TIP: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.

Nutrition Facts

Per serving: 269 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 45 g carbohydrate; 9 g protein; 9 g fiber; 753 mg sodium; 726 mg potassium. 2½ Carbohydrate Serving

Nutrition Bonus: Vitamin C (120% daily value), Selenium (25% DV), Potassium (21% DV), Vitamin A (20% DV), Magnesium (19% DV), Folate (16% DV).

Exchanges: 2 starch, 2 vegetable, 1½ fat