These roasted vegetable enchiladas are a great way to use up leftover vegetables. The filling is made with a variety of roasted vegetables like bell peppers, zucchini, and eggplant, seasoned with garlic, cumin, and oregano. The enchiladas are then topped with a homemade tomato sauce and baked until the cheese is melted and golden. Serve with a side of Mexican rice and guacamole for a tasty and wholesome meal.
