Roasted vegetable enchiladas are a great way to use up any leftover veggies in your fridge. Simply chop up your favorite vegetables, such as bell peppers, zucchini, and onions, and toss them with olive oil, salt, and pepper. Roast in the oven until tender and slightly charred. Blend together a sauce using your food processor, filled with tomatoes, garlic, and spices. Roll up the roasted veggies in tortillas, pour the sauce over the top, and bake until the cheese is melted and bubbly.
