Roasted Vegetable Enchiladas

Ingredients

• Sauce:
• 1 poblano pepper or green bell pepper
• 2 tsp ev oilve oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1/8 tsp ground chipotle pepper, optional
• 8 oz tomatoes, rough chop & dice for garnish
• 1 cup veg broth
• 1/2 cup packed fresh cilantro, coarse chop & whole leaves for garnish
• Filling:
• 3 bell peppers, diced (1 each red, yellow, orange)
• 8 oz cremini mushrooms, diced
• 3/4 cup diced red onion
• 4 1/2 tsp ev olive oil
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1 15 oz can pinto beans, rinsed
• 12 6-inch corn tortillas