Preheat the oven to 350 degrees.

Heat a large skillet and add the olive oil. Saute the onion until it is translucent, and then turn down the heat and add the garlic. Don’t let the garlic burn! Add the Tofurky Chorizo Style and sauté for 3-4 minutes. Set aside.

Create an assembly area with your flour tortillas, the refried black beans, the chorizo mixture, and the shredded cheese. Lightly oil two medium Pyrex pans or one large one, and spread a layer of salsa on the bottom.

Put a flour tortilla on a plate, spread it with a couple of tablespoons of refried beans, add about ¼-1/3 cup of the onion and chorizo mixture, a sprinkling of cheese, and roll it up. Place it seam side down on top of the salsa in the baking dish.

Cover the enchiladas with the remaining salsa and a sprinkling of cheese (or get decadent, like Nick did, and use half salsa and half salsa con queso).

Bake for 20-25 minutes. Serve with sour cream and guacamole.