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