Roasted Vegetable Enchiladas

Ingredients

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Shredded cheese (mexican blend) - 2 cups
• Enchilada sauce - 2 cups
• Corn tortillas - 12
• Red onion - 1, sliced
• Yellow squash - 1, sliced
• Zucchini - 1, sliced
• Bell peppers - 2, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large baking sheet, toss the sliced bell peppers, zucchini, yellow squash, and red onion with olive oil, cumin, chili powder, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
4. Reduce the oven temperature to 350°F (180°C).
5. In a separate baking dish, spread a thin layer of enchilada sauce.
6. Place a corn tortilla on a flat surface and spoon some roasted vegetables onto the center. Roll the tortilla tightly and place it seam-side down in the baking dish.
7. Repeat this process with the remaining tortillas and roasted vegetables.
8. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
9. Sprinkle the shredded cheese evenly over the top.
10. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh cilantro before serving.