Chef Jean-Luc whips up tasty veggie enchiladas with a hearty roasted tomato sauce, in this vegetarian take on a classic dish.

Ingredients:

8 Medium Tomatoes

1 Green Bell Pepper

1 Red Onion

8 Garlic Cloves

1 1/2 Cups Corn

1 Zucchini

6 oz. Shredded Cheese (or as much as you want)

8 Small Corn & Flour Blend Tortillas

4 Tbsp Chilli Powder

1 Tbsp Cumin

2 Tsp Salt

4 Tbsp Olive Oil

Make sure you have a sharp knife so you don’t cut your paws!

Start by cubing all your vegetables.

Combine tomatoes, 8 garlic cloves, 3 tbsp chilli powder, 1 tbsp cumin, 2 tsp salt and 3 tbsp olive oil in a medium bowl. This will be the enchilada sauce!

Combine remaining vegetables and 1 tbsp cumin, 1 tbsp olive oil and a dash of salt in a medium bowl. This will be the filling!

Toss both bowls to mix evenly.

Arrange tomatoes and garlic on a foil-lined baking pan.

Arrange filling in an 8-inch baking pan.

Set oven to high broil.

Place both pans on 2nd rack from the top.

Broil for about 35 minutes, turning and mixing, until all vegetables are evenly roasted.

When they look like this, they’re done! Turn off broiler and preheat oven to 350 degrees F.

After 10 minutes of cooling, puree sauce ingredients in a food processor.

After gently frying tortillas in olive oil, assemble enchiladas, evenly distributing the filling and 2/3 of the cheese. Roll em’ up.

Spread half of the enchilada sauce on the bottom of two 8-inch glass baking dishes, then place 4 enchiladas, seam down in each dish.

Cover with remaining sauce and top with cheese.

Bake for twenty minutes or until cheese is bubbling.

Serve with a glass of red wine and enjoy!