1cupvegan shredded cheese, room temperature (use more as desired)
Preheat oven to 425 degrees F.
Over medium heat, add the oil to a large skillet. Add in the onions and saute until soft and translucent, about 3-5 minutes, stirring often so they don't burn.
Add in meatless crumbles and stir together. Then add all the spices (chili powder down to salt and pepper). Stir together again. Add tomato sauce and stir, then cook for 5 minutes, stirring occasionally. Remove from heat. *You should have a fairly juicy meatless mixture similar to a juicy taco meat mixture; however depending on the brand of meatless crumbles some need a little more moisture. Add vegetable stock a little at a time to have a juicy mixture. Alternatively, if your mixture is too liquidly, add some cornstarch (1 tbsp at a time) to soak up the liquid as need.
Add 5 corn tortillas to a microwave safe plate. Drape a wet paper towel over it and microwave for 30-60 seconds to make the tortillas pliable.
Lay out your tortillas. Spray each side lightly with oil and add 2-3 tbsp of mixture down the middle, then sprinkle cheese. Roll up and place seam side down.
Repeat last two steps until you have no mixture remaining.
Bake In oven for 5-7 minutes, then flip and cook for another 5 minutes or until cheese has mostly melted and tortillas are golden brown and crispy. *Can also do the same process in an air fryer. Same temp for 3-4 minutes each side.