Vegetable Enchiladas

We like Mexican meals just about as much as meatless meals, so when I saw this recipe that blended the two together, I knew I wanted to give it a try.  I found it on My Adventures In Food, which was adapted from Martha Stewart.  At first bite, I wasn't too sure that I was a big fan of this enchilada, but the more I ate, the more I enjoyed it!

4 tablespoons Olive Oil
1 tablespoon Ground Cumin, divided
1/2 teaspoon Onion Powder (we omitted)
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Coriander
1/4 teaspoon Chili Powder (we added)
1/4 cup Flour
3 cups Vegetable Broth
Salt & Pepper
1 Onion, chopped
1 bag Fresh Spinach Leaves
1 (15 ounce) can Black Beans, rinsed and drained
1 (14.5 ounce) can Corn Kernels, drained
3 cups Pepper Jack Cheese, grated
16 (6 inch) Corn Tortillas (we prefer flour, so I bought 8-inch flour tortillas)
Fresh Cilantro, chopped (we omitted)
Scallion, chopped (we added)
Sour Cream, for serving

In a medium saucepan, heat 2 tablespoons of oil over medium-high heat.  Add 2 teaspoons of the cumin, onion powder, garlic powder, coriander, chili powder, flour, and tomato paste.  Cook, whisking constantly, for 1 minute.  Whisk in the broth and bring to a boil.  Reduce to a simmer and cook until slightly thickened, about 5-8 minutes.  Season with salt and pepper and set aside.  Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat.  Add the onion and cook until softened.  Add the spinach and saute until wilted, about 2 minutes.  Remove the pan from the heat and stir in the black beans, corn, remaining 1 teaspoon of cumin, and 1 1/2 cups of the cheese.  Spray a 13x9 glass dish with non-stick cooking spray.  Spoon a bit of the enchilada sauce over the bottom of the pan.  Scoop about 1/3 cup of bean and vegetable mixture into a tortilla and roll it up.  Place the tortilla, seam side down, into the baking dish.  Pour the sauce over the top of the enchiladas.  Top with remaining cheese and bake at 375 degrees for 20-30 minutes, until hot and bubbly.  Cool for 5 minutes.  Top with sour cream and sprinkle with scallions, if desired.