Preheat the oven to 180ºC. Line a baking tray with non-stick baking paper.

Combine the cumin, chilli powder, and paprika for the spice mix. Set aside.

Toss the cauliflower, sweet potato, red onion, and red pepper with olive oil and the spice mix. Spread on the baking tray and roast for about 20 minutes, until the sweet potatoes are soft and the vegetables are starting to caramelize.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the flour and cook, stirring constantly, until it forms a paste.

Stir in the chilli powder, garlic granules, salt, cumin, and dried oregano.

Gradually whisk in the vegetable stock, followed by the tomato puree. Bring the sauce to a boil, then reduce heat and simmer for 1 minute. Remove from heat and set aside.

In a large bowl, combine the roasted vegetables with the drained corn and kidney beans. Mix well.

Place a flour tortilla on a flat surface and spoon some of the vegetable filling down the center. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

Spread some enchilada sauce on the bottom of a baking dish. Arrange the rolled tortillas seam-side down over the sauce. Pour the remaining sauce over the top.

Sprinkle with grated cheddar and mozzarella.

Bake for about 20 minutes, until the cheese is melted and bubbling, and the sauce is bubbling around the edges.

Serve the enchiladas topped with sliced avocado and chopped coriander. Add a dollop of Greek yoghurt or sour cream if desired.