To a food processor, add the jackfruit, black beans, mushrooms, smoked paprika, cumin and chilli powder. Pulse until the filling is coarsely chopped and combined, so that you can still see some shreds of jackfruit and chunks of black beans and mushrooms.
In a large frying pan, heat the oil over a medium heat. Add the chopped onion and fry for 3 minutes until starting to soften, then add the garlic.
Fry for a further 2 minutes, then add the mince from the food processor. Increase the heat to medium-high, then cook, stirring for 5 minutes, until it is reduced and the water is evaporating.
Wilt through the spinach and stir in 3 tablespoons of the enchilada sauce, the lime juice, agave nectar, and plenty of salt and pepper to taste.
Preheat the oven to 200°c/390°f.
Spread a few spoonfuls of enchilada sauce in the bottom of a 10x13 inch casserole dish (enough to cover).
Lay out the tortillas, and split the jackfruit and black bean mixture into 8 rough portions in the pan. One by one, add a line of filling down the centre of each tortilla, then roll them up.
Place all 8 jackfruit and black bean enchiladas seam side down in the baking dish, then spread the remaining enchilada sauce over the top.
Cook the enchiladas for 18-20 minutes, until the bread is golden and the sauce is bubbling.