Roasted Vegetable Enchiladas

1. Preheat oven to 425 degrees.
2. Dice all your vegetables and rough chop your garlic.
3. Foil line 1 large and 1 small sheet pan. Place the eggplant on the small sheet and spray with oil spray. Sprinkle with the chorizo seasoning and toss to combine. The eggplant should be well coated.
4. Lay the rest of your vegetables and the drained corn out on the large sheet. Drizzle with avocado oil and season generously with salt, pepper, garlic powder, paprika and cumin. Mix until everything is coated.
5. Roast for 40 to 45 minutes. Remove and lower the oven to 375.
6. Once your vegetables are done let cool slightly, then add to a large bowl. Add in your drained black beans, 1/2 cup of yogurt and 1.5 cups cheese.
7. Coat the bottom of the baking dish with enchilada sauce. Add about 1/2 cup of filling to your tortilla, roll tightly and place in your dish. Repeat until your dish is full.
8. Bake for 30 minutes.
9. Serve topped with avocado, cilantro, pickled onions and extra yogurt or sour cream.
10. Serve and enjoy!