1 yellow onion, diced
1 medium red bell pepper, diced
2 cloves garlic, minced
oil, as needed
1 (15 ounce) can refried black beans
3-4 tablespoons adobo sauce
1/3 cup fresh cilantro, roughly chopped
salt, to taste
5 small corn tortillas
1 (10 ounce) can enchilada sauce
grated vegan cheese, for topping, optional
1. Preheat oven to 350 degrees F. In a skillet, saute the onions, garlic and bell pepper in oil on medium heat until the onions and bell pepper are soft.
2. In a medium bowl, combine the skillet mixture with the refried beans, adobo sauce and cilantro. Mix to combine and add a pinch of salt, if necessary.
3. Place 1/2 cup of the bean mixture along the center of each tortilla. Fold in the outer edges sides of the tortillas and place them edge side down in a rectangular baking dish.
4. Once they are all arranged in the dish, pour the enchilada sauce over the top of the tortillas, making sure to cover them all. Top with vegan cheese, if desired, and place in the oven for 10-15 minutes, or until warmed through. Remove the enchiladas from the oven. Top with guacamole and serve immediately.
This recipe comes from http://epicurvegan.blogspot.com/  and is reprinted with permission.