Roasted Vegetable Enchiladas

By Food52
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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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