Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper and place the veggies on top. Drizzle with olive oil and sprinkle with salt; toss well to coat and arrange in a single layer. Roast for 25-30 minutes.
In a large bowl, combine roasted veggies with the black beans, 1 cup shredded cheese and 1 cup enchilada sauce. Stir to make a chunky filling.
Spread enough enchilada sauce on the bottom of a 9×13 pan to thinly coat. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime!