Roasted Vegetable Enchiladas

Ingredients

Corn tortillas

12

Olive oil

2 tablespoons

Red onion

1, sliced

Bell peppers

2 (1 red, 1 yellow), sliced

Zucchini

1, sliced

Yellow squash

1, sliced

Chili powder

1 tablespoon

Cumin

1 teaspoon

Salt

1 teaspoon

Pepper

1/2 teaspoon

Enchilada sauce

2 cups

Shredded cheese (Mexican blend)

2 cups

Fresh cilantro

for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the sliced bell peppers, zucchini, yellow squash, and red onion with olive oil, cumin, chili powder, salt, and pepper until well coated.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through for even cooking.
4. While the vegetables are roasting, prepare the enchilada sauce according to the provided instructions.
5. Once the vegetables are roasted, reduce the oven temperature to 350°F (180°C).
6. In a separate baking dish, spread a thin layer of enchilada sauce to prevent sticking.
7. Take a corn tortilla and place it on a flat surface. Spoon some roasted vegetables onto the center of the tortilla, then roll it tightly and place it seam-side down in the baking dish.
8. Repeat this process with the remaining tortillas and roasted vegetables, arranging them snugly in the baking dish.
9. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
10. Sprinkle the shredded cheese generously over the top of the enchiladas.
11. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
12. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.