Grilled Veggie Enchiladas

Instructions

1. Preheat your grill to medium-high heat.

2. In a large bowl, combine the sliced zucchinis, red and yellow bell peppers, red onion, corn kernels, and black beans.

3. Season the vegetables with cumin, chili powder, salt, and pepper. Toss well to ensure even seasoning.

4. Grill the seasoned vegetables on the preheated grill until they are slightly charred and tender, about 8-10 minutes. Remove from the grill and set aside.

5. Preheat your oven to 375°F (190°C).

6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.

7. Fill each flour tortilla with a generous portion of the grilled vegetable mixture and a sprinkle of shredded Monterey Jack cheese.

8. Roll up the tortillas and place them seam-side down in the baking dish.

9. Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top.

10. Sprinkle the remaining shredded cheese over the enchiladas.

11. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the enchiladas are heated through.

12. Remove the foil and broil for an additional 2-3 minutes until the cheese is golden brown and bubbly.

13. Garnish with freshly chopped cilantro before serving.

14. Serve these delicious Grilled Veggie Enchiladas hot with your favorite sides such as Mexican rice, guacamole, and sour cream.