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1
Preheat oven to 425 degrees F.
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2
To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred.
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(Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.)
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4
Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
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5
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat.
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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.
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7
Remove from the heat.
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8
Peel the pepper, discard the stem and seeds, and chop.
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Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
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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.
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Transfer to a blender and puree.
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(Use caution when pureeing hot liquids.
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13
).
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14
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet.
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15
Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper.
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Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total.
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Transfer to a large bowl and stir in beans.
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18
Reduce oven temperature to 375 degrees.
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19
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish.
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Place a skillet over medium heat.
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Coat both sides of a tortilla with cooking spray.
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Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot.
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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.
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24
Place seam-side down in the baking dish.
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25
Repeat with the remaining tortillas, filling and sauce.
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26
Spread the remaining sauce and filling over the enchiladas.
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Bake, uncovered, until hot, about 15 minutes.
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28
Serve garnished with diced fresh tomato and cilantro leaves, if desired.
