Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Enchilada Tortilla Pizzas: Preheat oven to 400°.
Pour olive oil in a hot pan and add chopped onion. Cook until translucent.
Add chopped red bell pepper and cook until slightly tender.
Add corn, black beans and 4 tablespoons of enchilada sauce. Cook for several minutes so that flavors combine and sauce cooks down slightly.
While black mixture is cooking, bake tortilla for 2-3 minutes until slightly crispy.
Top tortilla with about 4 tablespoons of enchilada sauce. Spread black bean mixture and vegan cheddar cheese, if using, on top. Bake another 3-4 minutes, until tortilla is crispy and making sure it doesn't burn.
Add chopped avocado and hot sauce, if desired. Repeat with the other two tortillas or have them another day.