Veggie Enchiladas Recipe

Ingredients

• 3 medium zucchini, quartered lengthwise and sliced
• 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 crumbled queso fresco or 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