Grilled Vegetable Enchiladas

Ingredients

• 2 medium zucchini, sliced lengthwise about 1/8 thick
• 2 medium yellow squash, sliced about 1/8 thick
• 1 eggplant (Sliced lengthwise about 1/4 thick)
• 1 red pepper, seeded and cut in half
• 1 bell pepper, seeded and cut in half (yellow)
• 1 poblano pepper, seeded and cut in half
• 1 red onion, cut into rounds, and then in half
• 1 cup black beans, drained
• 2 ears fresh corn, grilled and removed from cob
• 3 tablespoons olive oil (for brushing the vegetables for grilling)
• 1 cup monterey jack pepper cheese, shredded
• 2 dozen corn tortillas
• 1 lb fresh tomatillo, husks removed, washed and quartered
• 4 fresh jalapenos, sliced in half and seeded
• 4 garlic cloves, peeled
• 1 teaspoon salt
• 3 cups water