Heat olive oil in a large pot. Add onion, bell pepper, garlic, and jalapeno and cool until onions are translucent, about 5 minutes.
Add squash, sweet potato, black beans, pinto beans, canned tomatoes, broth, enchilada sauce, oregano, cumin, paprika, black pepper, and salt. Bring to a boil then reduce to a simmer and cook for about 20 minutes until sweet potatoes are tender.
Serve topped with fresh cilantro, avocado, and lime wedges. If you're not vegan, sour cream and shredded cheese are also delicious toppings!
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/vegan-enchilada-soup/