Bell Pepper and Portabella Enchiladas

For the Enchiladas

• 2 tablespoons olive oil
• 2 green bell peppers deseeded and thinly sliced
• 1 Jalapeño deseeded and minced
• 2 portabella mushrooms stems removed and sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 8 ounces Monterey jack cheese shredded (reserve half for topping)
• 1 cup sour cream
• 14 corn tortillas

For the Sauce

• 3 tablespoons olive oil
• 1/2 onion diced small
• 2 tablespoons whole-wheat flour
• 1 cup vegetable broth or chicken broth
• 15 ounces tomato sauce plain
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon salt

For Serving

• sour cream
• cilantro