Preheat the oven to 375ºF.
Soak the cashews in a bowl of hot water for 30 minutes to soften (or overnight in room temperature water). Set aside.
Heat 2 tsp of oil to a medium-sized pan over medium heat. Add the chopped onion and garlic and saute until browned. Remove from the heat. Add the onion and garlic along with the rest of the Verde sauce ingredients to a high-speed blender and blend until smooth. Set aside.
Prepare the jackfruit. Remove the core part of the jackfruit pieces with a knife. The core is usually the smaller side of the jackfruit and the core will be very hard. Using the same pan that the onions were in, heat a little more oil in the pan. Once hot, add the jackfruit. Saute until the jackfruit browns (roughly 3-5 minutes). Then begin to pull the jackfruit apart using 2 forks. It should shred quite easily at this point.
Add in the black beans, saute for a few minutes, then add the vegetable broth. Let the vegetable broth incorporate for a minute or so and then add the spices. Take the mixture off the stove and add the salsa
In a 9"x13" pan, add half of the Verde sauce to the bottom. Heat your wraps for 10 seconds in the microwave before adding the filling (as I find this stops the wraps from breaking when you are rolling them up). Add 1/3 cup of the filling to each wrap and then roll them closed. This mixture should make 5-6 wraps.
Top the enchiladas with the rest of the Verde sauce. Cook in the oven for 23-27 minutes.
While the enchiladas are cooking prepare the cashew sauce. Drain the water from the cashews then add the cashews, new water, nutritional yeast, and garlic powder to a high-speed blender. Blend until smooth.
When the enchiladas are done, dish them out and top with the cashew drizzle, green onion and guacamole. Best enjoyed immediately. If you have leftovers, store them in a container in the fridge and reheat before eating.