Portobello Black Bean Enchiladas!

For the sauce:
1 poblano pepper
2 t. olive oil
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. chili powder
2 c. fire-roasted crushed tomatoes
1/4 c. water
1/2 c. cilantro, chopped

For the filling:
2 roasted red peppers, diced
4 large portobellos, diced
1 onion, diced
2 T. olive oil
1 t. black pepper
15 oz. black beans, rinsed
1/4 c. green onions

For enchiladas:
6 large tortillas
4 oz. queso fresco
1 tomato, diced
1 avocado, diced
cilantro

For the sauce:
Roast the poblano pepper over the flame of a gas burner for 5-7 minutes, turning frequently.  Cover and let steam for 10 minutes.  Meanwhile, heat olive oil and saute onion, garlic, and spices until onion is soft.  Remove from heat.  Peel the pepper, seed, and dice.  Add to the saucepan with crushed tomatoes and cilantro.  Simmer 10 minutes and puree with an immersion blender.

For the filling:
While the sauce simmers, roast the onion and mushrooms with olive oil and pepper at 425 degrees for 15 minutes, stirring halfway through.  Transfer to a large bowl and add beans, peppers, and green onion.

For enchiladas:
Spread 1/2 c. sauce on bottom of a 9x13 inch baking dish.  Warm the tortillas in the microwave.  Spread filling and sauce into each tortilla and roll up.  Place each enchilada in the dish, seam side down.  Cover with remaining sauce and cheese.  Bake at 375 degrees for 15 minutes.   Top with diced tomatoes, avocado, and cilantro.