These roasted vegetable enchiladas are a great way to enjoy a variety of vegetables. The filling is made with roasted bell peppers, onions, zucchini, and eggplant, seasoned with cumin and smoked paprika. The enchiladas are then topped with a tangy tomato sauce and cheese, and baked until bubbly and golden. Serve with a side of Mexican rice and a dollop of guacamole.
