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Preheat the oven to 425°F (220°C). Line a baking pan with parchment paper.
Drain and rinse canned black beans and diced green chiles in a colander to reduce sodium content. In a small bowl, combine chopped green onions, chili powder, ground cumin, garlic powder, salt, Sriracha hot sauce, and vegan cashew sour cream. Mix in the drained black beans and green chiles, stirring until well combined.
Wrap 5 tortillas in a damp paper towel and microwave for 30 seconds to soften.
Lay a warmed tortilla flat on a plate. Spread about 2 tablespoons of filling down the center. Roll the tortilla tightly and secure it with a toothpick. Repeat until all tortillas are filled and rolled.
Place rolled tortillas seam-side down on the prepared baking pan. Lightly brush each tortilla with olive oil for crispiness. Bake for 14–20 minutes, or until golden brown and crispy.
Remove toothpicks before serving. Serve warm with vegan cashew sour cream, salsa, or your favorite dipping sauce.