Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Spread the cauliflower florets and sliced poblano pepper on the sheet.
Drizzle the cauliflower and poblano with 2 tablespoons of extra virgin olive oil. Then, sprinkle with chipotle chili powder, smoked paprika, cumin, kosher salt, and black pepper. Toss everything together until the florets are well coated.
Roast the seasoned veggies in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly caramelized. Stir halfway through for even cooking.
Once the veggies are done, remove them from the oven and let them cool slightly. In a large mixing bowl, combine the roasted cauliflower and poblano, drained black beans, chopped cilantro, lime juice, and half of the shredded cheddar and pepper jack cheeses. Mix until everything is evenly distributed.
Reduce the oven temperature to 375°F (190°C). Spread about 1 cup of the enchilada sauce evenly on the bottom of a 9x13 inch baking dish. Take a tortilla, fill it with a generous amount of the cauliflower-black bean filling, and roll it up tightly. Place the rolled enchilada seam side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top. Sprinkle the remaining shredded cheddar and pepper jack cheeses evenly over the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. If you like a little extra color, you can broil for an additional 2-3 minutes, keeping a close eye to avoid burning.
Remove the enchiladas from the oven and let them cool for a few minutes. Top with diced avocado, chopped green onions, fresh cilantro, and mango. Serve with lime wedges on the side for an extra burst of freshness.
