Chop vegetables into ¾ inch pieces.
Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
Roast at 400 degrees for 12-15 minutes.
Remove from oven; reduce oven temperature to 350 degrees.
Add black beans to roasted vegetables.
Heat corn tortillas slightly to soften, then fill each tortilla with approximately ⅓ cup roasted vegetable mixture.
Roll tightly and place seam-side down in 9x13 inch pan.
Repeat until all the tortillas are filled.
Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
Pour sauce evenly over enchiladas.
Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Top with fresh cilantro.