Preheat oven to 375 degrees.
Chop cauliflower, red onion, and butternut squash into bite-size pieces.
Combine vegetables and chickpeas in a bowl, sprinkle salt-free taco seasoning, drizzle oil, and mix.
Pour vegetables onto a sheet pan and roast for 35 minutes at 375 degrees or until cooked thoroughly.
Pour roasted vegetables back into a bowl and add black beans and combine.
Preheat oven to 350 degrees.
Pour a small amount of enchilada sauce on the bottom of the pyrex/baking pan and spread to prevent the enchiladas from sticking.
Heat each tortilla on a skillet on low to warm the tortillas to make them flexible.
Add a small amount of veggie and bean mixture (approximately 3-4 tbsp) into the tortillas, roll and place seem side down in the pyrex.
Continue until all tortillas and veggie mixture is used (approximately 16 shells).
Pour the remainder of enchilada sauce over the wrapped tortillas and cover pan.
Bake covered for 30 minutes.