Roasted Vegetable Enchiladas

1 T vegetable oil
1 green bell pepper, diced
1 yellow onion, diced
3 roma tomatoes, diced
1 T cumin
1 T chili powder
Salt & pepper to taste
Juice from 1 lemon
5 whole wheat tortillas
1 can enchilada sauce

Preheat oven to 350 degrees. Heat a skillet with oil over high heat. Add pepper, onion, tomato, cumin, chili powder, salt, and lemon juice. Cook for 4-5 minutes until vegetables start to carmelize. Scoop vegetables into tortillas, roll, and place into a 9x9 glass pan. Pour enchilada sauce over tortillas. Bake in the oven for 5-10 minutes. You just need to warm it up since nothing requires extra cooking.

Tip: Serve with a side of refried beans for extra protein. Add or substitute whatever veggies you like.