1 (20-ounce) can jackfruit, cored and shredded

1 tsp extra-virgin olive oil

2 garlic cloves, grated

1 tsp cumin

1 tsp coriander

Pinch of cayenne pepper

½ tsp sea salt

Freshly ground black pepper

1 (4-ounce) can diced green chiles, drained

12 to 14 flour or flour+corn tortillas

¾ cup refried beans

½ cup jack cheese

¼ cup chopped scallions

Extra-virgin olive oil cooking spray

Optional toppings: guacamole, pico de gallo, cilantro, serranos

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Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss shredded jackfruit with olive oil, garlic, cumin, coriander, cayenne, salt, pepper, and green chiles on the baking sheet. Spread evenly and bake 15–18 minutes until lightly golden.
On a new parchment-lined sheet, warm tortillas for 3–5 minutes until pliable.
Spread refried beans along one edge of each tortilla, top with jackfruit mixture, cheese, and scallions, then roll tightly and place seam-side down.
Spray generously with cooking spray and bake 20 minutes until crisp and golden.
Serve hot with desired toppings.