Preheat oven to 350 degrees farenheit. 1.) Heat oil in large saute pan. Add vegan chicken to pan and lightly brown. Sprinkle with spices (cumin, garlic powder, chili powder,cayenne pepper, salt,and black pepper), then flip chicken over to lightly brown on other side. Remove from pan and set aside. 2.) Add onion to same pan (adding a bit more oil if necessary) and cook to soften and until translucent. 3.) Add corn, chili peppers and tomatoes (and drained black beans if using) and stir. Cook 1 minute then add flour (stirring well after adding to avoid clumps). Remove from heat. 4.) Warm tortillas (wrap in damp paper towel and microwave for 30 seconds or wrap in foil and place in preheated oven for 5 minutes). 5.) Lightly coat the bottom of a 13 x 9 inch casserole pan with enchilada sauce. 6.) Place heaping 1/4 cup of filling into center of warmed tortilla then roll up and place in casserole pan. Continue with rest of tortillas. 7.) Pour enchilada sauce over enchiladas, covering well. 8.) Bake in preheated 350 degree oven for 20- 25 minutes. 9.) Remove from oven and top with chopped avacado and cilantro if using. Serve.