Roasted Vegetable Enchiladas

Ingredients

3 red bell peppers, cut into 4 large pieces, seeds and stem removed

2 zucchini squash, cut into 1-inch chunks

2 yellow squash, cut into 1-inch chunks

1/2 yellow onion, cut into 1-inch chunks

1 medium jalapeño, cut in half, seeded and stem removed

2 whole cloves garlic, skin on

olive oil for drizzling

8 ounces light sour cream

2 tablespoons fresh cilantro, chopped, divided

1 teaspoon cumin

salt and pepper

6-7 corn tortillas

1 cup queso fresco, crumbled (if not available, you could use chevre or Monterey Jack cheese)

Directions

Preheat oven to 400 F°.

Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.

Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.

Remove the red bell peppers once the skins have browned and loosened from the pepper.

Place the red bell peppers in a brown paper sack to sweat for 10 minutes.

Keep an eye on the garlic too and remove it from the oven once softened. Set aside.

Remove the skins from the red bell peppers and the garlic.

Place the red bell peppers, jalapeno and garlic in a food processor.

Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.

Once the rest of the vegetables have roasted, set aside to cool slightly.

In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.

Roll about 1/4 cup of the vegetable mixture and a sprinkling of cheese into each corn tortilla in rows, enough to fill up the dish.

Spread the remaining enchilada sauce over the rolled enchiladas.

Bake for 20-25 minutes or until heated through.

Top with remaining cheese and cilantro and serve.

Notes

https://food52.com/recipes/6547-roasted-vegetable-enchiladas