Preheat oven to 350F.
In a large pan over medium high heat, add in the olive oil. Add the minced garlic and saute until fragrant, about 1 minute. Add in the peeled & small-diced sweet potatoes, cauliflower rice, and sweet corn kernels. Saute until the sweet potatoes are tender, about 6-10 minutes.
Add in the sliced mushrooms, ground cumin, chili pepper, sea salt, and black pepper. Cook for an additional 4-5 minutes, until the mushrooms are tender.
Stir in the freshly chopped parsley, then spread a couple of tablespoons in each tortilla. Roll the tortillas as tightly as you can, then line them seam-side down in a 9x13" pan. Repeat until all mixture and tortillas are used.
Evenly spread the red enchilada sauce over the prepared tortillas. Bake for 15-20 minutes.
Lightly toss the cheese evenly over the enchiladas, then place them back into the oven for another 5-10 minutes. (For a quicker option, broil the enchiladas for 2-3 minutes for a crispier cheese topping. Keep a close eye on them!)
Allow the enchiladas to cool down for at least 6 minutes, then top with fresh cilantro or parsley, avocado slices, and lime wedges. Enjoy warm!