In a medium skillet over medium heat, add oil. When hot, add onion. Cook for 5 minutes, until translucent. Add garlic; cook for 1 more minute, until fragrant.
Add green chiles, white beans, chili powder, cumin, and pepper; stir. Cook until heated through, about 2 minutes.
In the bottom of a 9×13 baking dish, add 1/2 cup Guacamole Salsa; spread out evenly.
Lay tortillas flat. Spread 1 tablespoon Guacamole Salsa onto each tortilla; scoop about 1/4 cup of bean filling into each tortilla. Add 1 tablespoon vegan shredded cheese on top. Roll up each tortilla and place into baking pan, seam side down; repeat with all tortillas. Top evenly with 1/4 cup Guacamole Salsa and 1/2 cup vegan shredded cheese.
Bake for 20 minutes, until cheese is melted.
Top with tomatoes, cilantro, or any other desired toppings.