Preheat oven to 350 degrees Fahrenheit.
Add oil to a non-stick or cast iron skillet. Add the onion and bell peppers. Sauté for 5-7 minutes or until tender. Add the beans, jalapeño, cumin, garlic, salt, and paprika. Sauté for another 5-6 minutes. Taste and add more seasoning if needed.
To layer your enchiladas, add 1/4 cup enchilada sauce to bottom of an 8x8 baking dish and spread evenly with a spatula. Top with 3 tortillas (cut 2 of the tortillas in half and line the cut edges along the edges of the dish, add whole tortilla to center – see above). Add 1/2 of the pepper/onion mixture. Add 1/3 of the enchilada sauce, 1/3 of the cheese. Repeat. Top with final layer of tortillas, sauce, and cheese.
Bake for 25-30 minutes or until cheese is melted and dish is bubbling. Vegan cheese will not melt like dairy cheese. Allow to cool for 5-10 minutes before cutting.
Optional toppings: vegan sour cream, avocado.
