Adapted from Martha Stewart, then adapated from Kokocooks
4 Tbs olive oil
1 Tbs ground cumin, divided
½ tsp garlic powder
¼ tsp ground coriander
¼ c all purpose flour
¼ c tomato paste
3 c vegetable broth
Salt and pepper
1 small onion, chopped
1 bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
1.5 c grated pepper Jack cheese (or about 9 oz)
16 corn tortillas (6-inch)
Fresh cilantro, chopped
In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, garlic powder, coriander, 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. Set aside.
In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion and saute until softened. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, remaining 1 tsp of cumin, and 3/4 c of the cheese.
Preheat oven to 375⁰F. Lightly spray 2 8-inch baking pans with nonstick spray. Set aside. Spread tortillas onto a large baking sheet. Lightly spray with nonstick spray. Spread a second layer of tortillas on top of the first layer. Lightly spray the top layer with nonstick spray. Bake until warm, about 1-2 minutes. Remove from oven. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dishes. Sprinkle remaining cheese evenly over the enchiladas. Pour sauce over them, making sure to cover the entire surface. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.