Preheat your oven to 350°F (175°C). Warm homemade enchilada sauce on the stove if using.

Pour half a cup of enchilada sauce into the bottom of a 9×13-inch baking dish.

In a mixing bowl, combine the rinsed black beans, diced green chiles, taco seasoning, minced garlic, and chopped scallion whites.

Mix vegetarian refried beans with remaining taco seasoning in a separate bowl.

Set up an assembly station with tortillas, enchilada sauce, black bean mixture, refried beans, and shredded cheese.

Spread a thin layer of enchilada sauce on each tortilla, add refried beans, black bean mixture, and shredded cheese, then roll them up.

Place filled tortillas seam-side down in the baking dish, then pour remaining enchilada sauce and sprinkle with shredded cheese.

Bake for 25-30 minutes until cheese is melted and bubbly.

Let rest for 5-10 minutes, then garnish with scallion tops, cilantro, avocado slices, and sour cream.