Who doesn’t love enchiladas? This simple recipe features roasted vegetables for the filling and the sauce. If you have extra filling, use it to make more enchiladas or serve it as a side.

3 red bell peppers, quartered, seeds and stems removed
2 zucchini, cut into 1-inch chunks
2 yellow squashes, cut into 1-inch chunks
1/2 yellow onion, cut into 1-inch chunks
1 jalapeño pepper, halved, seeds and stem removed
2 cloves garlic, skin on
Olive oil, for drizzling
8 ounces light sour cream
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, divided use
Salt and pepper, to taste
6–7 corn tortillas, warmed
1 cup queso fresco, crumbled

1. Preheat oven to 400 degrees. Spread the vegetables and garlic onto a baking sheet and drizzle with olive oil. Roast vegetables 25–35 minutes, until slightly browned. Stir every 10 minutes, checking on garlic and bell peppers, and removing garlic once soft and bell peppers once skin is browned and beginning to peel.

2. Place the bell peppers in a bowl and cover for 10 minutes. Set aside the rest of the vegetables. Once peppers are cool enough to handle, remove the skins from the peppers and the garlic.

3. Place the bell peppers, jalapeño, garlic, sour cream, cumin and 1 tablespoon cilantro in a food processor or blender and purée until smooth. Add salt and pepper.

4. Spread a large spoonful of the sauce in an 8-by-8-inch baking dish. Roll into each corn tortilla about 1/4 cup of the roasted vegetables and a sprinkling of cheese and place carefully in the dish. Spread the remaining sauce over the top.

5. Bake enchiladas 20–25 minutes. Top with remaining cheese and cilantro and serve.

Serves 4.