Preheat your oven to 350 degrees, and in a large pan heat your olive oil in a pan over low-medium heat.
Lightly saute your onions, peppers, and tofu until the tofu turns light brown in color.
Stir in your beans slowly. Then add your seasonings and 1/2 of the enchilada sauce and continue to cook for 5-6 minutes.
In an oven-safe casserole dish, lightly spray with olive or vegetable oil to prevent sticking. Then spread a light layer of your enchilada sauce on the bottom.
One at a time lay down one tortilla and fill it with 2 tablespoons of your mixture. Then carefully, roll into a cylinder and tuck the edge under the bottom. Repeat with the remaining tortillas and filling.
Cover your enchiladas with the remaining sauce, top with vegan cheese, and bake for 15-20 minutes until bubbly.
Remove from the oven, plate, and top with jalapenos and favorite toppings.