Turn stove on medium heat and spray a pan with coconut oil spray. Add black beans, corn, jalapeño and jalapeño juice. Cook for a few minutes. Place in a fine mesh strainer to drain all the liquid.
Place all sauce ingredients in a saucepan. Cook and stir over medium heat for about 5 minutes.
Drizzle olive oil in pan over medium-high heat. Cook tortillas for 10 seconds on each side. Place on paper towels to drain.
Put ½ cup of the sauce in baking dish. On each tortilla spread about 1 tablespoon of vegan cream cheese. Put about 3 tablespoons of bean corn mixture on top and roll. Place seam side down in baking dish.
Pour the sauce over tortillas. Sprinkle grated vegan cheese on top. Bake at 350° for 15-20 minutes.