Roasted Vegetable Enchiladas

1. 1

   Cut zucchini into rounds, on the bias. Cut bell pepper in half, remove ends, seeds, and membrane, then cut into fourths. (If using jarred peppers, do not include in this step.) Peel carrot and cut into thirds, then cut all pieces in half. Cut onion into quarters. Place all cut vegetables on a sheet pan. Add minced garlic. Drizzle vegetables with olive oil, salt, pepper, and Mexican seasoning. With clean hands, Toss well. Bake for 25 to 30 minutes, until all vegetables are tender, turning once with metal spatula. Cool slightly.

2. 2

   When vegetables are cool enough to handle, remove skin from red pepper, then julienne all vegetables until they are about 2 inches long and about 1/4 inch wide. (If using jarred red pepper, julienne along with other vegetables.) Mix all vegetables together and set aside.

3. 3

   Microwave tortillas on high for 30 seconds, to soften and make more pliable. Coat the bottom of a 13-by-9-inch baking dish with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat on both sides. Spoon 1/4 cup vegetable mixture in each tortilla. Top each with a sprinkling of cilantro or flat-leaf parsley, then top with a generous sprinkling of cheese. Roll tortilla over filling, and place in baking dish with seam side down. Top with remaining enchilada sauce and cheese.

4. 4

   Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with remaining cilantro, scallion, sour cream, black olives, and chopped tomatoes before serving.

* Per serving · 4 servings · Values may vary.