Preheat the oven to 375°F.

Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and jalapeño pepper and sauté for 2-3 minutes, until the onion is translucent.

Add the black beans, diced tomatoes, frozen corn, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 5-7 minutes, until the vegetables are heated through and the flavors have melded.

Warm the tortillas in the microwave or on a skillet for a few seconds on each side.

Spread a spoonful of the bean and vegetable mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in a 9x13 inch baking dish.

Repeat with the remaining tortillas and filling, placing the enchiladas snugly next to each other in the baking dish.

Sprinkle the vegan shredded cheese over the top of the enchiladas.

Bake for 15-20 minutes, until the cheese is melted and bubbly.

Remove from the oven and sprinkle chopped cilantro over the top of the enchiladas.

Serve hot and enjoy!