Cube up sweet potatoes and butternut squash, coat in olive oil and roast in the oven or air fryer. About 15-25 minutes.
Now let's work on the enchilada sauce. Into a pan set over medium high heat, add in 1 tbs of olive oil followed by the onion and garlic. Saute for 1 minute and enjoy the smell. Next add in the tomato paste, smoked paprika, cumin, cayenne, garlic powder, and oregano. Stir and allow all everything to get to know each other.
After about 1 minute of cooking add in the crushed tomatoes and stir. Allow to simmer for 5 minutes and then remove from heat.
Pre heat oven to 350F and grab yourself a 9X9 inch brownie pan. If serving more people use a 9X13 inch casserole dish.
Be sure to have all of the ingredients directly in front of you. Start by smearing 1/2 cup of the sauce along the bottom of the tray. Now grab a tortilla and spoon on a scoop of sauce followed by a spoon of sweet potato, butternut squash, black beans, and cheddar cheese. Roll up the tortilla and place seam down on the pan. Repeat until the pan is full. Once pan is full scoop on 1 cup of the sauce and cover in cheddar cheese. Bake in oven for 25 minutes.
While enchiladas are baking, let's make the avocado crema. Toss garlic, yogurt, cilantro, lime juice, avocado, and salt into a blender and blend until smooth.
Once enchiladas are done baking, remove from oven and top with avocado crema, fresh cilantro, lime juice, and sliced avocado. Enjoy!
