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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees 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 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. | 4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. | 5. 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. | 6. Transfer to a blender and puree. (Use caution when pureeing hot liquids.). | 7. 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. | 8. 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. | 9. Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1			201.7333	0.0	44.88	1.1333
extra virgin olive oil	2	teaspoons		201.7333	0.0	44.88	1.1333
yellow onion	1 1/4	cups	chopped	143.55	8.5478	1.0331	11.745
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
chipotle chile pepper	1/8	teaspoon	ground	201.7333	0.0	44.88	1.1333
tomato	8	ounces	chopped diced	52.1631	11.5666	2.7216	0.4536
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
bell pepper	3			201.7333	0.0	44.88	1.1333
cremini mushroom	8	ounces	diced	201.7333	0.0	44.88	1.1333
red onion	3/4	cup	diced	-	-	-	-
extra virgin olive oil	4 1/2	teaspoons		201.7333	0.0	44.88	1.1333
salt	1/4	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
pinto bean	1	can	rinsed	-	-	-	-
corn tortilla	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.