Chop the cauliflower head into small florets removing the stem and leaves and discarding. Remove the seeds and ribs then roughly chop the peppers and add to a baking sheet along with tomatoes. Sprinkle vegetables with olive oil, salt, pepper, garlic power, and onion powder and toss to combine.
Bake at 400 degrees for 20 minutes stirring halfway through. Move vegetables to top rack and broil for 5 minutes on high, or until tops are slightly brown.
While veggies are roasting rinse canned beans and pat dry. Next, make the chipotle enchilada sauce.
Combine chipotle peppers, red enchilada sauce, and brown sugar in a food processor or blender and pulse until smooth. Cover the bottom of a 9x13 inch baking dish with a small amount of sauce.
When veggies are finished roasting, take a large tortilla and lay flat. Fill with roasted veggies, beans, and cheese and roll. Add seem side down to baking dish and repeat until all 8 tortillas are filled.
Top filled tortillas with chipotle enchilada sauce and additional cheese then bake at 350 degrees for 20 minutes. Serve warm with additional toppings and enjoy!