Step 1

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic (for black beans), and cook until soft, about 3 minutes. Stir in oregano, cumin, black beans, salsa, pepper, and salt. Cook while stirring frequently for 2 minutes, then remove from heat.

Step 2

Heat oil in another saucepan over medium-high heat. Add onion and garlic (for enchilada sauce), and cook until soft. Stir in cumin, basil, oregano, tomato sauce, maple syrup, and salt to taste. Bring to a boil, then reduce heat to low and cook for 3-5 minutes. Allow the sauce to cool.

Step 3

If you prefer a smoother sauce, you may blend the sauce after cooking in a high-speed blender.

Step 4

Preheat the oven to 400℉. Heat tortillas on a skillet on medium-high heat, for about 2 minutes on each side, or until warm, soft, and pliable.

Step 5

Spread about 1/2 cup of the enchilada sauce evenly at the bottom of an oil sprayed 9x13 casserole dish. Place about 2 tablespoons of the black beans in a tortilla, add about 2 tablespoons of vegan cheese shreds or vegan nacho cheese, and 1 tablespoon spring onions. Roll the tortilla and place seam side down in casserole dish. Repeat until all the filling is used up.

Step 6

Spread the rest of enchilada sauce over enchiladas, and sprinkle with remaining cheese shreds or nacho cheese. Bake uncovered for about 20 minutes.

Step 7

Garnish with jalapeño slices, cherry tomatoes, cilantro.