Vegetables:

1. Preheat oven to 220°C (425°F)
2. Place your vegetables (onion, broccoli, sweet potato and peppers), oil and salt in a bowl. Mix well.
3. Place the vegetables on a baking sheet 
4. Roast for 25 to 30 minutes

Trim

1. In a large bowl, combine the vegetables, black beans, half the enchilada sauce and half the cheese.
2. Mix together, crushing lightly. You want to form chunks, but you don't want to puree them either.

Enchiladas

1. Pour a little enchilada sauce on the bottom of your baking dish, just enough to cover the surface.
2. Take one of your tortillas, top with your vegetable mixture and roll up. Place in your baking dish with the seam facing down.
3. Repeat until you have filled the dish with your tortillas.
4. Pour remaining sauce and cheese over all.
5. Place the dish in the oven and bake for 15 to 20 minutes.
6. Serve with avocado slices, a sprinkling of cilantro and a squeeze of lemon juice.
7. Enjoy!