ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425-F Sauce: Roast poblano over flame, turning frequently, until evenly charred. Put in paper bag or deep bowl, covered, to steam for 10 minutes. Meanwhile, heat 2 tsp oil in med saucepan over med heat. add yellow onion, garlic, 1 tsp salt, cumin, chili powder, paprika, and chipotle. Cook 5 minutes, stirring, until vegetables are softened. Remove from heat. Peel pepper, trash stem and seeds. Chop. Add to sauce pan along with tomatoes, broth, and cilantro. Return to med heat and cover. Cook at a steady simmer for 10 -15 minutes until tomatoes are broken down and liquid reduces slightly. Puree in blender. CAREFUL WITH HOT LIQUIDS IN BLENDER! Filling: While sauce simmers, place bell peppers, mushrooms, and red onion on a rimmed baking sheet, single layer. Drizzle with 4 1/2 tsp olive oil and sprinkle with S&P. Roast until veggies are tender and brown in spots, stir half way in, should take about 15 minutes. move to large bowl and stir in beans. Reduce oven temp to 375-F. Assembly: Spread 1/2 cup of sauce in 9x13 baking dish. Place skillet over med heat. toast tortilla for 10-15 seconds per side, less if pan get too hot. Spread 1/3 cup of filling and 1 tbsp sauce down the middle of the tortilla and roll it up. Put them seam side down in the baking dish until all 12 are lined in the dish. Spread remaining sauce over the tops. Bake uncovered until hot through, 15 minutes or so. Garnish with fresh tomato dice and cilantro sprig if you wish. serves 6 people, 2 enchiladas each