Vegan Mini Chimichangas

1 tbsp canola oil
1 package Gardein beefless tips
1 can diced green chiles
1/2 cup + 1 1/2 cups vegetable broth
1/4 cup unbleached flour
2 tbsp nutritional yeast
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp cumin
1/4 tsp chipotle powder
1/4 cup Daiya vegan cheddar shreds
6 8-inch unbleached flour tortillas

Heat canola oil in a 10-inch frying pan over medium heat. Add beefless tips, coat in oil, reduce heat to medium low, and cover for 10 minutes, stirring occasionally. Add diced green chiles over medium heat, bring to a simmer, return heat to medium low, and cover for an additional 10 minutes. Remove to heat, transfer to a bowl, and set aside.
In the same frying pan, simmer 1 1/2 cups vegetable broth over medium heat. In a small bowl, whisk together 1/2 cup vegetable broth and unbleached flour until dissolved. While whisking, add flour mixture to vegetable broth. Add nutritional yeast and spices. Simmer for 10 minutes or until thickened, stirring occasionally. Add vegan cheddar and whisk until melted.
On a large plate, microwave a tortilla for 10 seconds. Towards the bottom of the tortilla, spread 1 tbsp of the vegan cheese sauce, 1/4 cup of the vegan beef tips, and top with 1 tbsp of the vegan cheese sauce. Fold the sides of the tortilla so they almost touch, cover with the bottom, tightly roll, and place seam side down. Repeat with the rest of the tortillas.