Roasted Vegetable Enchiladas

Ingredients

• 3 red bell peppers, cut into 4 large pieces, seeds and stem removed
• 2 zucchini squash, cut into one inch chunks
• 2 yellow squash, cut into one inch chunks
• 1/2 yellow onion, cut into one inch chunks
• 1 medium jalapeno, cut in half, seeded and stem removed
• 2 whole cloves garlic, skin on
• olive oil for drizzling
• 8 ounces light sour cream
• 2 tablespoons fresh cilantro, chopped, divided
• 1 teaspoon cumin
• salt and pepper
• 6-7 corn tortillas
• 1 cup queso fresco, crumbled (if not available, you could use chevre or Monterrey Jack cheese)

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