Preheat oven to 375F. Tear off a sheet of foil large enough to cover a 9X13 inch baking dish. Give the bottom side the foil a light coat of vegetable spray.
In a large skillet, add the vegetable oil, chopped onions, and cubed sweet potatoes over medium heat. Cook until tender, about 7 minutes. Add the veggie crumbles, black beans, and cumin. Stir to combine and cook for another 3 minutes, until veggie crumbles are heated through.
Pour 2 tablespoons of the enchilada sauce into the bottom of the prepared pan. Tilt the pan back and forth to spread the sauce evenly across the bottom of the pan.
Smear 2 tablespoons of enchilada sauce across the top of one of the tortillas. Then add about 1/2 cup plus 2 tablespoons of the veggie crumble mixture across the center of the tortilla. Sprinkle with some of the cheddar shreds. Roll the enchilada by turning one side up, followed by the other side. Place in prepared pan. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce over the top of each enchilda. Top with remaining vegan cheddar shreds.
Cover the pan with the prepared foil (sprayed side down so the foil won't stick to the cheese) and place in highest rack of the oven. Bake for 20 minutes, until cheese is melted. Serve immediately with your favorite toppings, like chopped fresh cilantro, chopped avocados, shredded lettuce, chopped tomatoes, and more!
To store, transfer enchiladas to a storage container, cover, and refrigerate for up to 5 days or in the freezer for up to 1 month.