Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.

Add shredded jackfruit, cumin, chili powder, bell pepper, corn, and black beans. Cook for 10 minutes.

In a mixing bowl, combine masa harina, baking powder, and salt. Gradually add vegetable broth and melted coconut oil, mixing until a dough forms.

Soak banana leaves in hot water to soften. Cut into squares.

Place a spoonful of dough on a banana leaf, add filling, and fold the leaf to enclose the tamale.

Place tamales upright in a steamer and steam for 1 hour.