1. Preheat the oven to 450. Line a baking sheet with parchment paper. Toss the butternut squash, the yams in a big enough bowl and sprinkle with Adobo seasoning and Berbere blend seasoning. Then stir all together with a little bit of olive oil or spray with coconut oil. Spread across the baking sheet without the yams and squash touching each other and put on the top rack of the oven. Set timer for about 12 minutes.
2. Meanwhile, slice your mushrooms, and with the olive oil or coconut oil, sprinkle with Adobo seasoning and dry saute them until most of the water is out of them. Put them aside in a large bowl. You'll add other ingredients in the bowl as you go.
3. Using the same skillet, add a small amount of broth and the chopped onions and saute until golden brown. If onions starts sticking, add small amounts of broth in as needed. Add in black beans, cumin, chili powder and parsley and heat all the way through. Combine mushrooms, bean and onions together in the bowl.
4. In a shallow round container (I like to use a pie baking dish) dump in the enchilada sauce.
5. When timer goes off for the squash and yams, stir the orange and purple buddies and if they need it, spray with a little more coconut oil, and season again if it seems bland and put it back in the oven for another 8 minutes or so. You want these to caramelize to bring out the sweetness.
6. While they sauna themselves in the oven, pull out a plate, wet a paper towel and wrap your corn tortillas in it, 5 at a time, and microwave them for 20-30 seconds. This will soften them and make them easy to roll. Put the daiya cheese into a bowl (just a cup at a time, this gets happily messy).
7. When done roasting, throw the squash and yams into the mix with the mushrooms, onions and beans. Change temperature of oven to 350.
8. Pull out a 13x9 baking pan. Spray with coconut oil.

NOW! Make a row of your ingredients

1. Corn tortillas, enchilada sauce, daiya, fillings and baking pan.
2. Dredge the corn tortilla in the sauce, place in your hand, add a sprinkle of daiya, a scoop or two of the fillings, roll, and place the corn tortilla upside down so the weight of the roll holds the roll closed. I do this with my fingers, but if you have a partner, one of you can have dirty hands holding the tortilla and the other can handle scooping the ingredients.
3. Nestle them close in the pan together until the pan is full or you run out of ingredients.
4. Any leftover sauce sprinkle on top of the enchiladas.
5. Bake for about 15 - 20 minutes!
6. Top with tomatoes and fresh parsley if you choose!