Vegetarian Enchiladas with Sweet potatoes and Quinoa

Ingredients

• 2 sweet potatoes, peeled and cut into 1 inch cubes
• 1 zucchini, quartered lengthwise and cut into 1" wedges
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1/2 red onion, cut into chunks
• 5 Campari or plum tomatoes, cut into large chunks
• 3T fresh cilantro
• 1 cup frozen corn
• 1 can black beans, rinsed and drained
• 1 cup dry tri-colored quinoa
• 2 cloves garlic, chopped
• 4T The Furies EVOO
• 1/2 t cumin
• 1-2 cups Enchilada Sauce, recipe to follow
• 2 cups vegetable or bone broth
• salt and pepper to taste
• 1 cup blue corn tortillas, roughly crumbled
• 1/2 cup sharp cheddar, grated
• 1/2c cup pepper jack, grated