Roasted Vegetable Enchiladas

Thanks to Tracy Walton

1 Brown Onion
2 Small Red Bell Peppers
2 Medium Zucchini
1 Cup Frozen Corn
1 Medium Sweet Potato
1 Can Black Beans
1 28 oz. Can Green Enchilada Sauce
1 Dozen Corn Tortillas
Grated Jack Cheese
1/2 t. Cumin
1/2 t. Oregano
Garlic Salt to Taste

1. Chop and saute onion, peppers, zucchini and potato.
2. Add corn, beans, herbs and spices.
3. Roast in pan until most of the liquid has evaporated
4. Fill each tortilla with cheese and roasted vegetable mixture.
5. Roll and place in 9x13 pan which has been prepared with 1/2 cup enchilada sauce.
6. Top with enchilada sauce and grated cheese.
7. Bake in 350º oven for 30 minutes.