Preheat oven to 400 degrees.

Combine squash, zucchini, pepper & onion in a large bowl. Coat with the olive oil, half the salt, pepper and Mexican seasoning.

Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender.

Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees.

Add the black beans, tomatoes and the rest of seasonings to the bowl. Use the rest of salt, pepper and Mexican spices to season to taste. Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle.

Now it's time to assemble the enchiladas! Spray a baking dishes with olive oil spray. Put a tortilla in your hand and sprinkle it with a small amount of cheese. Add ½ cup of the vegetable mixture on top of the cheese. Gently fold the tortilla around mixture and place in the baking dish seam down. Repeat with the remaining filling. Place the enchiladas close together to keep them from unrolling.

Cover enchiladas with the sauce and the remaining cheese.

Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.