These roasted vegetable enchiladas are a great way to use up leftover vegetables. The filling is made with a variety of roasted vegetables, such as bell peppers, zucchini, eggplant, and onions, all seasoned with herbs and spices. The enchiladas are then rolled up in flour tortillas, topped with a homemade tomato enchilada sauce, and baked until the cheese is melted and bubbly. Serve them with a side of Mexican quinoa and a dollop of guacamole for a satisfying and nutritious meal.
