Mix all ingredients over medium heat for a few minutes.
Enchiladas
Preheat oven to 350°F.
Heat olive oil in a pan and add chopped red onion. Cook until translucent. Add garlic and cook for 30 seconds more.
Add black beans and cook for a few minutes more, so flavors combine. Set aside.
In a hot skillet, add a splash of olive oil. Cook tortillas for 10 seconds on each side. Put on paper towels to get rid of excess oil.
Pour about ½ cup of sauce into a baking dish.
Put about 1 - 1 ½ tablespoons of jackfruit and 1 - 1 ½ tablespoons of bean/onion mixture on tortilla and roll. Put tortillas seam side down in a pan with sauce.
Pour the sauce over tortillas. Sprinkle grated vegan cheese and black olives on top. Bake at 350°F for 15-20 minutes.
Notes
These enchiladas will last about 5 days in an airtight container in the fridge.