Preheat oven to 400 degrees. Combine red bell pepper through portobello mushrooms on a large cookie sheet. Drizzle with 2 Tablespoons of olive oil, season with salt and pepper and roast for 10 to 15 minutes or until lightly browned and tender.

Meanwhile prepare sauce. Heat a nonstick skillet over medium heat. Spray with cooking spray or a drizzle of olive oil. Add chopped green bell pepper and chopped onion and saute for about 5 to 6 minute until tender but still crisp. Stir in enchilada sauce and bring to a boil, then reduce to simmer and simmer for about 5 minutes. Turn heat down to low until enchiladas are assembled.

When roasted vegetables are done, transfer them to a large mixing bowl. Add cumin and chipotle chili powder and stir well to combine. Stir in 1/2 cup of shredded cheese. Reduce heat to 375 degrees.

To assemble: wrap a few tortillas at a time in a damp paper towel and microwave 10-15 seconds or until softened. Fill them with a 1/3 cup of vegetable mixture. Roll tightly and place seem side down in 2 qt (11x7) casserole dish coating with cooking spray. Pour sauce over enchiladas. Top with remaining 1/2 cup of shredded cheese or more if you prefer.

Bake at 375 degrees for 15 minutes or until cheese is melted and sauce is bubbly. Top with chopped cilantro and reduced fat sour cream if desired. Yield 9 enchiladas.