Roasted Vegetable Enchiladas

Name: Roasted Vegetable Enchiladas
Ingredients: 3 red bell peppers, cut into 4 large pieces, seeds and stem removed; 2 zucchini squash, cut into 1-inch chunks; 2 yellow squash, cut into 1-inch chunks; 1/2 yellow onion, cut into 1-inch chunks; 1 medium jalapeño, cut in half, seeded and stem removed; 2 whole cloves garlic, skin on; olive oil for drizzling; 8 ounces light sour cream; 2 tablespoons fresh cilantro, chopped, divided; 1 teaspoon cumin; salt and pepper; 6-7 corn tortillas; 1 cup queso fresco, crumbled (if not available, you could use chevre or Monterey Jack cheese)