Roasted vegetable enchiladas are a great way to use up leftover veggies. Simply roast a variety of vegetables like bell peppers, zucchini, and onions until tender and slightly caramelized. Then, wrap them in tortillas with some cheese and your favorite enchilada sauce. Bake until the cheese is melted and bubbly, and you have a delicious and colorful meal that is both satisfying and nutritious.
