• Preheat the oven to 400 degrees.
• Cook the brown rice according to package instructions. Get the rice cooking first because it takes the longest to cook and you can work on the other steps while the rice is cooking. When it's done, take the rice off the heat and set it aside.

Roasted Sweet Potatoes -

• While the rice is cooking, chop the sweet potatoes into small 1-inch cubes. Place them on a parchment-lined tray and sprinkle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss to coat each piece in the seasonings and then bake for 20 minutes.

Enchilada Filling -

• While the potatoes are roasting, saute (with oil or broth) the diced onion in a large pan over medium heat until they are soft and translucent.
• Add the minced garlic, tomato paste, chili powder, smoked paprika, salt, and black pepper to the pan. Stir to combine and then let it cook for 2-3 minutes or until fragrant. 
• Once everything is ready, add the roasted potatoes, cooked brown rice, and black beans to the pan with the onions. Mix everything together.
• Reduce the oven temperature to 350 degrees. 
• Pour ¼ cup of enchilada sauce into a large casserole dish and spread it around to cover the entire bottom of the casserole dish.
• Warm 8 tortillas and fill each one with a heaping ½ cup of the filling. Roll the tortilla up and then place it seam side down into the casserole dish. Repeat until you run out of filling. 
• Once you’ve placed all 8 enchiladas into the dish (it might be a tight squeeze), pour the rest of the sauce over the top. If you want to add vegan cheese, do it now. Cover the dish with parchment paper or foil and bake it for 25-30 minutes.
• Top the enchiladas with thinly sliced romaine lettuce, diced tomatoes, avocado slices, thinly sliced green onions, vegan sour cream, and a drizzle of hot sauce.