Step 1

Heat oven to 400°F.

Step 2

Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F.

Step 3

Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later.

Step 4

Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese.

Step 5

Bake for 20 minutes until the cheese is melted and bubbly.

Step 6

Serve immediately, garnished with your desired toppings, and enjoy!