Roasted Vegetable Enchiladas

Instructions

1. Roast the vegetables
   Preheat oven to 425°F (220°C). On a large baking sheet, toss the zucchini, bell peppers, red onion, and mushrooms with olive oil, cumin, and chili powder. Spread in a single layer and roast for 20-25 minutes until tender and slightly charred, stirring halfway through.
2. Prepare the filling
   In a large bowl, combine the roasted vegetables with black beans, corn, 1/4 cup of the enchilada sauce, and 1/4 cup chopped cilantro. Mix gently to combine.
3. Prepare the tortillas
   Reduce oven temperature to 375°F (190°C). Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish. Warm tortillas briefly in the microwave for 30 seconds or in a dry skillet for better flexibility.
4. Assemble enchiladas
   Place about 1/3 cup of the vegetable mixture down the center of each tortilla. Top with 1 tablespoon of shredded cheese. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
5. Add sauce and cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover all exposed areas. Sprinkle the remaining cheese over the top.
6. Bake
   Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and starting to brown in spots.
7. Garnish and serve
   Let the enchiladas rest for 5 minutes before serving. Garnish with remaining fresh cilantro and serve with lime wedges on the side.