Add about 2 Tbls oil to a large frying pan over medium heat and sauté onions until they begin to soften, about 3-5 minutes. Next add soyrizo, stirring to incorporate onions evenly. If pan is too dry add a little more oil. Continue to cook, stirring occasionally, until soyrizo in thoroughly heated. Remove from heat.
Turn oven to 350°F to preheat. Lightly oil a rectangular glass baking dish. Open the can of enchiladas sauce, and brush it onto the bottom of the baking dish.
Now its time to start preparing the enchiladas. Heat a small frying pan with oil over medium high heat. Once oil is hot, add a tortilla to the pan and cook briefly on each side until soft, so it can be rolled without cracking. Place tortilla in baking dish, spread a little enchilada sauce on the bottom of tortilla. Now add about 2 Tbls soyrizo/onion mixture. Sprinkle with cilantro, black beans, and green chilies. Next pour another spoonful of enchilada sauce on top of this filling, and finally add some of the cashew cream. Roll the tortilla closed and hold in place with a toothpick. Continue with each tortilla, adding more oil to fry the tortillas as needed.
Once all your tortillas are rolled up, pour more enchilada sauce over the top, and use a brush to make sure each is completely coated. I also like to brush it down the sides of the dish, so the tortillas on each end don't get hard on the side. I can usually fit eight down the length of the dish and squeeze in two more on top, lying in the opposite direction (lengthwise). Now take your cheez sauce and brush it over the top of the enchiladas as well. Finally, I'll take some of the left over cashew cream and splatter dollops sporatically on top).
Cover the baking dish with aluminum foil and bake for about 35-45 minutes, remove foil during the last 15 minutes. Enchiladas are done once bubbly and heated through. For serving, top with avocado slices and, if desired, vegan sour cream. Enjoy!