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I never mind when there are leftover grilled vegetables in the refrigerator. To me, they always portend something wonderful in the making.

This week, the grilled veggies included zucchini, eggplant, onions, peppers, and corn.
The something wonderful, as you will soon see, is enchiladas.

Now, don’t go getting on my case here. I know that these are a fairly big departure from anything truly authentic. But, I also don’t care. Because they’re downright delicious.

First, we chopped up the vegetables. Not too finely — but enough that they’d behave properly when wrapped. Then, we tossed them with a bit of chipotle powder and a hint of salt. Now, I understand that this looks like a veritable mess right now. But, trust me. Eventually it turns into something wonderful.
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