Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Burritos: Mix rice, black beans, and red pepper. Add salt and pepper as needed.
Place ⅓ of rice and bean mixture on a tortilla. Fold over sides of tortillas and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, they will be harder to roll. Repeat with the other two tortillas.
Pour about ½ cup of enchilada sauce into a baking dish. My dish was 9 ½" x 7 ½". Place burritos in dish. Pour the rest of the sauce over the top. Sprinkle grated vegan cheddar over the top. Bake at 350° for 10 minutes, and broil for a few minutes at 450° if vegan cheese isn't melted yet.
Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.