Preheat the oven to 375°F.
In a large skillet, sauté the red and green bell peppers, onion, and garlic over medium heat for 5-7 minutes until they are tender.
Add the cooked black beans, brown rice, chili powder, cumin, smoked paprika, salt, and pepper to the skillet, stirring until well combined. Cook for an additional 5 minutes until heated through.
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
Warm the corn tortillas in the microwave or on a skillet until they are pliable.
Spoon the black bean and rice mixture onto the center of each tortilla and roll tightly, placing them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas, making sure to cover each one completely.
Sprinkle vegan shredded cheese on top of the enchiladas.
Cover the baking dish with foil and bake for 20-25 minutes.
Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with fresh cilantro (optional).