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Roasted Vegetable Enchiladas

EatingWell Test Kitchen
  • 90 minutes
  • Serves 6

INGREDIENTS

3

Bell peppers

1/8 tsp

Chipotle pepper, ground

1/2 cup

Cilantro, packed fresh

8 oz

Cremini

3 cloves

Garlic

1 15 ounce can

Pinto beans

1

Poblano pepper

3/4 cup

Red onion

8 oz

Tomatoes

1 cup

Yellow onion

1 cup

Vegetable broth

1

Sauce

1/2 tsp

Chili powder

1

Filling

1/4 tsp

Paprika

1

Pepper, Freshly ground

1 1/4 tsp

Salt

6 1/2 tsp

Olive oil, extra-virgin

1/2 tsp

Cumin, ground

12

6-inch corn tortillas