In a large skillet, heat the olive oil over medium heat

While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don't have a food processor, just cut or crumble the tempeh into small pieces.

Once the oil is hot, add in the chopped onion and sauté until translucent.

Add in the minced garlic and tempeh and cook until the tempeh starts to brown.

Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.

Taste the mixture and add more salt or spices to taste.

Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You'll want to use about 1 cup of the shredded vegan cheese, or more as needed.

Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining ½ cup of shredded vegan cheese.

Bake the enchiladas uncovered for about 20 minutes.

Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.

Store leftovers in an airtight container for a few days.