Roasted Veggie, Bean, and Cheese Enchiladas

Preheat oven to 400 F. Add the peppers, onions, and sweet potatoes to a couple parchment lined baking sheets. Drizzle in a good bit of olive oil and season with salt and pepper. Bake for 30-35 minutes until vegetables are soft, flipping halfway through.

In a big, big bowl, mix together baked vegetables, beans, 3 cups of the cheese, hatch green chiles, and seasoning. Lay out the tortillas, and add the bean mixture to the middle of each tortilla. Roll the tortilla, and place them seam-side down into your baking dishes.

Top with the enchilada sauce and remaining 3 cups cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.