Garlic "Beef" Enchiladas

Okay, so maybe this week isn't "Chinese" week after all...
Tonight's dinner is a totally flavorful take on traditional mexican food--minus all the bell peppers. My camera battery is still dead, so I have to resort to my laptop cam, which is...not too great. Although I have changed quite a bit of stuff around, including veganizing it, the original recipe idea was from Manda.

Garlic "Beef" Enchiladas:

1/2 lbs. veggie ground crumbles
1/2 t. expeller-pressed canola oil
1/2 onion, chopped
1 T. flour
1/2 T. chili powder
1/4 t. salt
1/2 t. garlic powder
1/4 t. ground cumin
pinch of rubbed sage
8 oz. diced tomatoes, no salt added

Sauce:
3 cloves garlic, minced
1/8 c. Smart Balance Light margarine
1/4 c. flour
8 oz. broth (I used vegan beef base mixed with water)
8 oz. can tomato sauce, no salt added
1 T. chili powder
1 t. cumin
1/4 t. rubbed sage
1/4 t. salt (optional)
dash of garlic powder

5 large tortillas
1 c. soy cheese, shredded

Preheat oven to 350 F.
Add oil to a large skillet over medium heat, saute onion until slightly softened, add crumbles and the rest of the ingredients. Stir, let simmer on low heat while preparing sauce.
In a medium saucepan, melt the margarine and saute the garlic for about a minute, add flour and let cook for another minute. Bring to a boil after adding broth, then turn heat down and add the rest of the sauce ingredients and heat through.
In a 8x8 pan lined with foil, add some sauce to the bottom, about a cup or so. On a flat surface, add the "meat" mixture to the center of the tortilla sprinkle with a couple spoonfuls of soy cheese, and roll up tightly. Place in pan and repeat until all five enchiladas are rolled. Pour the rest of the sauce on top. Bake covered with foil for about 30 minutes, uncover, sprinkle with remaining cheese, and bake for another 10 minutes, or until cheese is melted.