Drain, rinse, and dice the jackfruit. Dice the onions and mince the garlic.
Heat a large pan over medium heat. Add 1 tablespoon of oil to it. Then add onions to the pan and stir them as they cook for about 2 minutes or until they’re soft. Add garlic and cook it for 1 minute or until fragrant.
Sprinkle in the flour and stir it around to coat the garlic and onions.
Pour in ½ cup of the green chile sauce and the vegetable broth. Let this sauce cook for about 3 minutes. Stir it a few times as it thickens.
Stir in the jackfruit, cilantro, salt, pepper, and cumin. Cook it for 10 minutes, stirring occasionally.
Mix in the vegan cheese. Take the pan off the heat as soon as the cheese is mostly melted.
Stir the refried beans to make sure they’re soft enough to spread. You may need to add a tablespoon or two of broth to thin them out. Surround the tortillas with a napkin on a large plate and microwave them for 30 seconds.
Spread a horizontal layer of beans (about 2 tablespoons) on the side of the tortilla that’s closer to you. Keep the beans about 1 ½ inches away from the edge of the tortilla. Add a layer of about 3 tablespoons of green chile jackfruit above the beans.
Fold the sides of the tortilla in and then fold the edge closest to you over the filling and sides. Continue to fold or roll the chimichanga until it's closed.