Ezekial is the only brand here without oil in a flour tortilla, and when I do use them for anything (Hubby likes Mary's Bean and Corn Enchiladas) I first let the package defrost overnight, then heat each individual tortilla in a dry skillet for a minute or so until it softens enough to roll without breaking and quickly make each enchilada. It's a tedious process but the only way to use them so they don't crumble into pieces.
Corn tortillas without oil are plentiful around here, and I hate to tell you, our Walmart has the best selection - about 5 different brands, 2 different diameters, and many different size packages, from a dozen to 200. They have their own display table in the bread section in the front of the store.
In the other grocery stores, there are always a few different brands of oil-free corn tortillas in the Hispanic aisle, the one with the Goya, Badia, Old El Paso, etc. lines of products. And there are always a few corn tortillas in the refrigerated section by the shredded cheeses, although this is where I find the only ones with lard and/or oil, so don't even bother looking there any more. This is one of the few blessings of living in an urban area with a fairly high Hispanic population. If only the canned and dried bean selection was better, I'd be a bit happier. This area keeps shrinking instead of expanding.
I do feel your pain, in a way. I have to stay gluten-free because of my auto-immune problems, and although corn tortillas are prevalent, I'm not the fan my husband is. Besides with meals he eats them as snacks. I can't find any gluten-free non-wheat flour tortillas, so usually just have my share of those meals with the filling dumped over rice in a bowl.
A lot of people say they gave up on looking for acceptable tortillas and use oil-free whole wheat lavash bread from Trader Joes or Whole Foods. Some are also lucky enough to have found an oil-free pita bread and split each one carefully into 2 circles and used them.