Combine the flour, baking soda, and salt in a mixing bowl.

Stir to combine.

The water needs to be warm but not hot.

Slowly add the warm water while stirring until a crumbly dough forms.

Turn the dough out onto a lightly floured work surface. Knead the dough until smooth.

Divide the dough into 6 equal-sized pieces and roll each into a smooth ball.

Cover lightly with plastic wrap and let stand at room temperature for 15 minutes.

Preheat an ungreased griddle or skillet to 375 degrees F.

Roll each dough ball out into a fragile circle. Place on the griddle and cook until lightly browned and blistered.

Flip the tortilla over and cook until lightly browned and blistered.

Immediately remove the tortilla from the griddle and cover it with a dishtowel while cooking the remaining dough.

Serve warm or store in an airtight container.

Freeze the oil-free tortillas by placing waxed paper between each tortilla and placing it in a large zip-top plastic bag.

Rinse and drain a can of jackfruit.

Place all contents in a food processor with a large blade.

Pulse until jackfruit is shredded.

In a medium-sized skillet, saute garlic, onions, and jalapeno and cook on medium-low until onions are translucent. 

Add a small amount of vegetable broth to avoid sticking. 

Then, add chopped cilantro and cook a few more minutes. 

Next, add the shredded jackfruit to the skillet with the onion, garlic, cilantro mixture. 

Cook jackfruit until brown and dried out. 

Add the chili powder, paprika, and cumin. 

Stir together and add a little more vegetable broth. 

Cook until added fluids have dissipated. 

Remove from heat and set aside to cool. 

Once the jackfruit is cooled, add nacho cheese sauce or vegan cheese of choice. Or vegan cheese of choice. 

Then, add the can of oil-free refried beans.

Stir everything together and set it aside.

Lay each tortilla on a flat surface

Spoon a generous amount of filling in the center of the tortillas.

Then, fold each side in before rolling each tortilla tightly. 

Preheat the air-frier to 370

Brush the exterior of the tortilla with lime juice and sprinkle with chili powder

Place two chimichangas in the base of the air-frier

Cook for 12 minutes, checking halfway through (cooking time may vary based on the size and type of tortilla chosen)

Preheat the oven to 400 degrees

Brush the exterior of the tortilla with lime juice and sprinkle with chili powder

Place all the chimichangas on a baking sheet lined with a silicone baking mat or parchment paper. 

Cook for 25 minutes, turning the chimichangas over after 12 minutes. 

Drizzle the chimichangas with extra vegan cheese sauce

Add diced Roma tomatoes, red onion, and cilantro.

Serve with a side of salsa.