Drain and rinse the can of jackfruit. Cut out the core and squeeze the stringy pieces to break them up and remove any seeds. Finely mince cores and seeds and place in a large bowl with the stringy pieces.
Combine onion and butter in a large skillet. Saute 3 minutes, or until the onion is translucent.
Add jackfruit, cumin, and chili powder to the skillet. Saute 5 minutes, stirring occasionally.
Mix in mushrooms, green chilies, soy sauce, water, vinegar, and veggie broth base. Cook 20 more minutes, stirring occasionally.
Preheat oven to 400 F.
Spread ¼ cup refried beans over the center of each tortilla. Top with a quarter of the jackfruit mixture, and ¼ cup cheese.
Fold up two sides of the tortilla and roll it together placing the seam side down on a parchment lined baking sheet.
Repeat with remaining tortillas and filling.
Brush chimichangas with canola oil and bake in the preheated oven for 25 minutes, flipping after 15 minutes.
Serve with sour cream and salsa.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/jackfruit-mushroom-baked-chimichangas/