1. Preheat oven to 350°F (177°C).
2. Coat an 11x7x2-inch baking dish with cooking spray.

For the jackfruit

1. Heat olive oil in a large nonstick skillet.
2. Add jackfruit, cilantro, garlic, smoked paprika, and salt; cook over medium heat for 3-4 minutes, stirring occasionally.
3. Remove from heat, add black beans, and mix well.
4. Set aside.

For the sauce

1. Heat olive oil in a medium saucepan.
2. Add tomato paste, chili powder, smoked paprika, garlic, cumin, salt, and cinnamon; cook over medium heat for 2 minutes, stirring constantly.
3. Add water and agave; reduce heat to medium-low and cook for 3 minutes.
4. Transfer sauce to a blender, add chipotle peppers, and blend until smooth.
5. Add 2 tablespoons of sauce to the jackfruit and mix well.
6. Spread the remaining sauce on the bottom of the baking dish.
7. Fill each tortilla with 2 heaping tablespoons of the jackfruit mixture.
8. Roll tortillas and place them seam-side down in the baking dish.
9. Cover with aluminum foil and bake for 30 minutes.
10. Remove aluminum foil, sprinkle cheese and tomatillos on top, and bake uncovered for another 5 minutes.
11. Serve warm.