Cook your black beans on the stove and mix some taco seasoning in to taste.
Once finished, lay your tortillas flat and fill them with your black beans and sprinkle cheese on top of each—you could also add any other veggies at this point, like zucchini, or you could add in vegan beef.
Grab a casserole pan (or any other pan that's long and deep), roll up each tortilla, and place them side by side in the dish.
Pour the enchilada sauce on top and sprinkle more cheese over the tortillas.
Bake for about 20 minutes on 350 degrees. Once your enchiladas are crispy and browned on top, sprinkle with green onions and black olives and serve aside a heaping scoop of vegan sour cream.