Preheat oven to 375 F.
Add crushed tomatoes, jackfruit, and taco seasoning to a saucepan over medium-high heat. Stir occasionally and bring to a simmer. Cover with a lid and reduce the heat to medium low, cooking for another 10 minutes.
In a large skillet add all vegetables, sea salt, and garlic powder and dry sautee. The vegetables begin to steam in the liquids that they release during the cooking process. Cook until spinach is just wilted and squash is fork tender.
Add ¼ cup of the jackfruit enchilada sauce to the base of a square baking dish. This will prevent the casserole from sticking to the bottom during the baking process.
Create the base layer of the casserole with 4 soft corn tortillas. Top with approx 1 ½ cups enchilada sauce, followed three heaping serving spoons of vegetables, about ½ cup beans, and ⅓ of the bag of vegan cheddar cheese. Continue this layering process to the top of the pan (there should be 3 layers).
Bake for 30-45 minutes until cheese is melted.
Top with Allow to cool for 15-30 minutes before serving. Top with tomatoes, cilantro, and scallions for garnish.