Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007


Recipe Summary

1 hr 30 mins




Instructions Checklist
  • Preheat oven to 425 degrees F.

  • To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

  • Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. 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. Remove from the heat.

  • Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. 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. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

  • To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees .

  • To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. 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. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

  • Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.


Make Ahead Tip: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.

Note: Check labels of vegetable broth, spices and beans: some brands may contain unexpected allergens or gluten, which people with celiac disease can't tolerate.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

254 calories; protein 8.2g; carbohydrates 42.7g; dietary fiber 8.9g; sugars 7.1g; fat 7.2g; saturated fat 1.1g; vitamin a iu 824.6IU; vitamin c 71.2mg; folate 50.6mcg; calcium 97.1mg; iron 2.3mg; magnesium 75.7mg; potassium 736.5mg; sodium 767.8mg; thiamin 0.2mg.

Reviews (6)

Read More Reviews
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
The sauce is amazing! Took a long time to make but worth it in the end! I used flour tortillas instead of corn and skipped roasting the tortillas. Very Good!!! Read More
Rating: 5 stars
These enchiladas are great - - all the Mexican flavor but not the heaviness that sometimes comes with Mexican food....and of course fast and easy (I roasted the veggies the day before and used canned sauce and the whole thing came together fast and easy once I got home from work). Read More
Rating: 5 stars
Made this last night for my meat-and-potatoes-loving boyfriend and he pronounced it "very good!" I wholeheartedly agree; it was awesome. The sauce could probably be used for other dishes as well. It did take quite awhile to prepare but we went from scratch to table in just over 1.5 hrs. Read More
Rating: 5 stars
My husband made these for dinner one night and they were wonderful! The sauce seems a little cumbersome but the falvor was most excellent. We will definately make these again. Read More
Rating: 4 stars
No more store bought sauce-ever! Delicious spicy enchilada sauce! I will never buy a canned enchilada sauce again! Not only do I know what is in the sauce we are going to eat but is is waaaayyyy better than the store bought version! I will use it on chicken enchiladas too! Yum! Pros: Can be made ahead. Vegans and meat eaters will love! Cons: prep Read More
Rating: 4 stars
AMAZING SAUCE! This recipe was so worth the time commitment. Don't skimp do the whole thing! I used one can of diced tomatoes w/ green chilies instead of chopping tomatoes. Added a good spice level as well. I served them with lime cilantro and sliced avocado. Will definitely make this again! Pros: flavor vegetarian fresh produce Cons: time Read More
Rating: 5 stars
Best Enchilada Recipe EVER!!! This is not just one of the best enchilada recipes but one of the best recipes I've EVER tried! This will surely become a staple in my house. I added a tablespoon of white cheddar cheese to each tortilla which only ups the calories a little. This recipe cost me an hour and a half in the kitchen but if you can find the time every now and again it is soooooooo worth it:) Pros: Soooooooo delicious and healthy:) Cons: Takes forever to make... Read More
Rating: 2 stars
Work Intensive I was really anticipating this recipe based on how good the sauce tasted however the finished product turned out very dry. It was labor intensive because I made it all in one day. Not sure if I will make again. Pros: Sauce is awesome Cons: Recipe turned out too dry Read More
Rating: 5 stars
OMG! Sooooo good!! Yes this recipe takes FOREVER to make but the end result is well worth it! The homemade enchilada sauce is really what makes this recipe great so it would be completely adaptable for burritos or fajitas. I'm not sure how spicy this recipe is when followed because I substituted one chipotle pepper in adobe sauce for the chipotle powder but it really had some heat which I love but way too much for my 2 year old. There are a lot of great recipes on this site but I felt this one tasted like something you would have at a fantastic Mexican restaurant! Try it and you will see!!! Read More