Vegetarian Burrito served with Poblano Sauce

Ingredients

• 2 large poblano peppers
• 2 tomatillos, quartered
• ¼ cup vegetable broth
• 2 green onions, sliced
• 1 jalapeno, minced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon cumin powder
• ¼ teaspoon oregano
• 1 ounce cilantro, chopped
• ¾ large onion, thinly sliced
• 2 tablespoons oil
• 1 carrot, chopped
• 1 green bell pepper, diced
• ½ cup zucchini
• 2 cups tomatoes, canned
• ½ pound mushrooms, sliced
• 4 ounces green chile, canned
• 2 ounces black olives, canned
• 1 teaspoon chile powder
• 1 teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon cumin powder
• 8 tortillas