Southwestern Vegan Roasted Vegetable Enchiladas

I created this original recipe for a couple of my best friends who had recently become vegetarians. They like hot, spicy dishes like I do and they really enjoyed these. I served them with a fresh spinach leaf, dandelion leaf, tomato, mushroom, shredded jicama and julienned Anaheim pepper salad with a simple vinagrette with citrus and a dash of habanero hot sauce. I am not a vegan and when they were done, I was skeptical because they just didn't look right, no melted cheese on top or oozing out of the enchiladas. But, I have to admit, I really enjoyed them too. If they are too hot and spicy for you, use fewer hot peppers or use
milder peppers. See below for variations that aren't totally vegan.

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