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Prep oven and dish - Preheat the oven to 400 degrees F and lightly grease a 9x13 inch baking dish.
Roasted the veggies - Add the vegetables to a large sheet pan. Drizzle with olive oil and toss until coated. Sprinkle with salt and pepper. Transfer to the oven and bake for 30 minutes, or until the vegetables and potatoes are tender. Remove from the oven and set aside.
Make the black bean sauce - In a high powered blender, add all sauce ingredients and blend until silky-smooth. Taste; add more chipotles for spice, or more salt as desired.
Assemble - Evenly spread ½ cup of the black bean sauce on the bottom of the baking dish. Fill each tortilla with about ¼ cup of the veggies (more for flour tortillas), roll and place seam side down in the dish. Pour the rest of the black bean sauce over the rolled tortillas, leaving the edges a little dry.
Bake enchiladas - Cover and bake for 15 minutes, then uncover and bake for 10 more minutes.
Garnish with toppings of choice and serve immediately.