Preheat oven to 400°F (204°C)
Evenly dice the vegetables into small bite size pieces.
In a large skillet on medium high heat, heat the 1 tablespoon of oil (water if you don't cook with oil). When the oil is hot, add the vegetables and crumble the chorizo into the pan. Cook and stir often for approximately 5 minutes, or until the onion is translucent.
In a 9 x 13 inch baking dish, evenly spread a ¼ cup of the salsa on the bottom of the pan.
Lay a tortilla flat in the pan and fill the center with the chorizo and vegetable filling and a handful of vegan cheese. Roll the tortilla and place the seam face down in the pan. Repeat with the remaining tortillas, filling, and cheese until the pan is full.
Evenly spread the remaining salsa over the enchiladas. Use the flat side of a spoon to make sure that they're completely covered in salsa.
Evenly sprinkle the cheese over the enchiladas and cover the pan with foil. Bake for 20 minutes.
After 20 minutes, remove the foil and bake for 15 to 20 minutes longer, or until the cheese is completely melted.
Remove from the oven and serve hot.