In a large bowl, combine the drained jackfruit with cumin, oregano, chili powder, smoked paprika, and salt. Mix well and set aside.

In a small bowl, whisk together orange juice, lime juice, garlic, maple syrup, coconut aminos, and cilantro. Set aside.

Heat a large pan over medium heat and add olive oil.

Add diced onion and sauté for about 5 minutes.

Add the jackfruit mixture and sauté for about 10 minutes. As it softens, use a wooden spoon to break it apart so it resembles shredded meat.

Pour the citrus mixture over the jackfruit and stir to combine. Continue cooking for another 5 minutes to let the flavors come together.

Stir in the black beans at the end and mix well.

While the filling cooks, warm the corn tortillas on a griddle or in the microwave. (Optional: lightly crisp them with a little olive oil on a pan.)

Fill tortillas with the jackfruit carnitas and add your favorite toppings.