Preheat oven to 425 degrees.
Chop sweet potatoes, zucchini and onions into small cubes (~1cm). Toss with avocado oil and roast for 25-30 minutes, until browned.
In a large bowl, combine cooked sweet potatoes, zucchini, and onions with salt, cumin, chili powder, 1/2 c. enchilada sauce, and 2 oz goat cheese.
In a baking dish, pour a layer of enchilada sauce on the bottom. Place about 1/3 cup of the veggie mixture in a tortilla. Wrap and place in the baking dish. Repeat with the remaining tortillas. Top with the rest of the enchilada sauce and additional cheese, if desired.
Cover with foil, bake for 20 minutes.
Serve with cilantro, avocado, goat cheese and raw red onions!