This is an old favorite from my lacto-ovo days, but of course this time around made vegan. I filled whole wheat tortillas with refried black beans (though truthfully I like pinto beans better) and chopped up sweet peppers. The enchiladas were topped with Old El Paso enchilada sauce and shredded Follow Your Heart mozzarella (which honestly is the only remotely acceptable vegan "cheese"; you can buy it at Whole Foods). I cooked this at 450 on the top shelf of the oven so that the "cheese" could melt.
Later in the week, I'll veganize another old lacto-ovo favorite: Lasagna.