Preheat your oven to 425°F. Line two sheet pans with parchment paper.

Place the tomatoes and the jalapeño on one of the sheet pans. Drizzle with olive oil and season with the cumin, coriander and ½ teaspoon salt. Arrange cut-side down and roast in the oven until slightly charred, about 40 minutes.

On the second sheet pan, toss the eggplant, zucchini and peppers with 2 tablespoons olive oil and ½ teaspoon salt. Arrange in an even layer and roast alongside the tomatoes in the oven for about 45 minutes, until nicely caramelized. Set aside to cool.

Transfer the tomatoes and jalapeño to a blender or food processor and add any cooking juices from the sheet pan, along with the stock, lime juice and ½ teaspoon salt. Process until smooth. You should have about 3 cups sauce.

In a large mixing bowl, toss the ratatouille filling with a third of the sauce and 1/3 cup of cheese.

Pour another third of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Spread the sauce to cover the bottom.

Wrap the tortillas in a dish towel and warm them in the microwave for 30 seconds until pliable. Alternatively you can warm them in the oven.

Divide the veggies evenly among the tortillas. Roll up the tortillas tightly around the ratatouille and line them up, seam-side down, in the baking dish. Pour the remaining tomato sauce evenly over the stuffed tortillas and sprinkle with the remaining cheese.

Bake the enchiladas until the cheese is melted and golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with the cilantro and serve immediately.