Farmers Market Enchiladas

• 3 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces
• 1 poblano pepper, seeded and chopped
• 8 ounces sliced fresh mushrooms
• 8 ounces cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 cups shredded Monterey Jack cheese
• 1 cup queso fresco or crumbled feta cheese, divided
• 1/2 cup minced fresh cilantro, divided
• 2 tablespoons lime juice
• 14 corn tortillas (6 inches) warmed
• 1 can (15 ounces) enchilada sauce

1. Preheat oven to 400u0b0. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly.
2. Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
3. Bake, uncovered, until heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

zucchini, pepper, mushrooms, tomatoes, olive oil, ground cumin, salt, cayenne pepper, shredded monterey, queso fresco, fresh cilantro, lime juice, corn tortillas, enchilada sauce

Taken from www.tasteofhome.com/recipes/farmers-market-enchiladas/ (may not work)