Preheat the oven to 400 degrees F.
In a high-speed blender, blend all the avocado sauce ingredients on high until well-combined, adding more water if needed. Adjust the spices according to your preference.
On a large baking sheet, put the sweet potato, cumin, garlic powder, chili powder, paprika, and avocado oil, tossing to combine.
Cook for 25 minutes, or until the sweet potatoes are fork tender, then reduce the oven temperature to 350 degrees F.
In a 9×13 glass baking dish, add enough red and green enchilada sauce to cover the bottom.
On a tortilla, place the sweet potatoes, black beans, squash, onion, bell pepper, kale, and a spoonful of red or green enchilada sauce.
Roll the tortilla and place in the baking dish. Continue this process until all 8 tortillas are in the dish. Bake at 350 degrees F for 30 minutes.
Remove from the oven and top with any leftover kale, if desired. Pour the avocado sauce on top.
Top with the fresh cilantro to taste and serve immediately. Enjoy!