Preheat your oven to 375°F (190°C).

Enchilada Filling: In a skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until the vegetables are softened and slightly caramelized.

Stir in the minced garlic, ground cumin, and chili powder. Cook for another minute until fragrant.

Add the black beans and corn to the skillet. Season with salt and pepper. Cook for a few minutes until heated through. Remove from heat and set aside.

Enchilada Sauce: In a separate bowl, mix together the tomato sauce (or enchilada sauce), ground cumin, and chili powder. Season with salt and pepper to taste.

Assembling Enchiladas: Pour a thin layer of the enchilada sauce into the bottom of a baking dish.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds. This will make them pliable and easier to roll.

Place a spoonful of the enchilada filling onto each tortilla and roll it up. Place the rolled tortillas seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly.

Baking: If using vegan cheese, sprinkle the vegan cheese shreds over the enchiladas.

Bake the enchiladas in the preheated oven for about 15-20 minutes, or until the sauce is bubbly and the tortillas are slightly crispy around the edges.

Serving: Garnish the baked enchiladas with chopped cilantro and sliced green onions.

Serve the vegan enchiladas with lime wedges on the side for squeezing over the top.

Enjoy your flavorful and satisfying vegan enchiladas!