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Chop vegetables into 3/4 inch pieces.
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Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
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Roast at 400 degrees for 12-15 minutes.
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Remove from oven; reduce oven temperature to 350 degrees.
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Add black beans to roasted vegetables.
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Heat corn tortillas slightly to soften, then fill each tortilla with approximately 1/3 cup roasted vegetable mixture.
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Roll tightly and place seam-side down in 9x13 inch pan.
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Repeat until all the tortillas are filled.
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Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
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Pour sauce evenly over enchiladas.
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Top with shredded cheese and cover with aluminum foil.
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Bake at 350 degrees for 30 minutes or until cheese is fully melted.
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Top with fresh cilantro.