Prepare the filling

1. Sauté the onions. Heat the oil in a large skillet over medium heat. Add the onion and salt, and sauté for 4-5 minutes, or until the onions soften. 
2. Brown the “beef.” Add the vegan ground beef and garlic. Mix together, breaking up the “beef” with your spatula. Cook until the vegan beef browns, 5-7 minutes, then lower the heat to low. 
3. Add the remaining filling ingredients. Add the black beans, green chiles, cumin, and 1/2 cup of the vegan enchilada sauce. Mix until well combined, then add the vegan cheese shreds. Stir again to combine. Once the cheese has melted, remove the skillet from the heat. 

Assemble

1. Prepare the dish. Preheat the oven to 350 F. Spread 1 cup of enchilada sauce on the bottom of a 9×13″ baking dish. 
2. Fill the tortillas. Place a flour tortilla on a flat work surface and add about 1/2 cup of the enchilada filling down the middle of the tortilla. Roll the tortilla, leaving the ends open, and place it in the baking dish, seam side down. Repeat the process until all tortillas are filling and seam side down in the baking dish. 
3. Top with sauce and cheese. Pour the remaining enchilada sauce over the enchiladas and spread evenly. Sprinkle with additional shredded vegan cheese on top. 
4. Bake. Transfer the baking dish to the oven, uncovered, and bake for 30 minutes or until the edges of the enchiladas are crispy. 
5. Serve! Let cool for a few minutes in the baking tray, then serve while warm with your favorite toppings. Enjoy!