Preheat oven to 425° F (220° C). Line a Large Rimmed Baking Sheet with parchment paper and lightly spray with oil. Set aside.
Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand.
Heat oil in a large non-stick pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.
Add the garlic and sauté for 30-60 seconds until fragrant. Now add the tomato paste and cook for 30-60 seconds more.
Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices (cumin, chili powder, oregano, smoked paprika, salt) and sauté until fragrant about 1 minute.
Pour in the vegetable broth and cook until the liquid has cooked down completely and pan is dry, about 4-6 minutes. Taste for seasoning and add more if needed. Remove from heat.
Warm up your corn tortillas 1-2 at a time in a large skillet over medium heat. Cook for 30 seconds on each side until soft and pliable. I prefer this method, but if you would like to make it easier, you can wrap 5-6 tortillas in a damp napkin and microwave them for 45-60 seconds until soft and pliable.
Now spoon about 2 tablespoons of the jackfruit mixture onto one side of a tortilla (not in the middle). Add 1-2 tablespoons of shredded cheese on top. Fold tortilla over the filled side while tucking under. Continue rolling tightly, but be gentle so the tortilla doesn't break. Place on the prepared baking sheet seam side down, leaving a little room in between each one. Continue until mixture is gone. Spray taquitos with oil and bake for 20-30 minutes until crispy. Flip midway through and spray with oil again if preferred. See notes for serving ideas. Enjoy!