Preheat the oven to 400°F and oil a 9x13-inch baking dish.

Prepare the vegan cheese according to this recipe, adding 1 tablespoon pickled jalapeños for heat. Add water as needed to reach a creamy, drizzleable consistency.

In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and mushrooms. Stir, then add the chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and cook, stirring, for 3 minutes, or until the vegetables are soft. If the pan becomes dry, add water as needed, 1 tablespoon at a time, and continue to cook until the vegetables are soft. Stir in the black beans and remove from the heat.

Evenly spread a heaping 1/2 cup of the enchilada sauce in the prepared baking dish. Fill each tortilla with a heaping tablespoon of the vegan cheese and a heaping 1/4 cup of the veggie filling. Roll the tortillas and place them seam side down in the baking dish. Pour the remaining 1 cup enchilada sauce over the enchiladas, down the middle, leaving the edges of the tortillas dry. Cover and bake for 15 minutes. Uncover and bake for 10 to 20 minutes, or until the edges of the tortillas are lightly crisp.

If the vegan cheese sauce has thickened, stir in a little water to loosen it. Pour 1/2 cup down the middle of the enchiladas. Garnish with desired toppings and serve with lime wedges for squeezing.