Wash and chop all of your veggies into 1-2 cm sized cubes.
Toss vegetables with olive oil, seasonings (cumin, chili powder, S&P, onion powder), and parmesan cheese.
Bake at 400 for 25-30 mins, until edges are browned, but not burning
Get out 9x13 baking dish, put light layer of enchilada sauce on bottom, about 1/2 a cup.
Assemble enchiladas with cheese, roasted veggies, and black beans
Place in pan
Cover with more enchilada sauce
Sprinkle cheese on top
Bake until cheese is melted, heated through (15-20 mins)
Serve warm with garnishes: sour cream, hot sauce, avocado, cilantro