Step 1

In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.

Step 2

Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

Step 3

Preheat oven to 375°F (190°C).

Step 4

In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.

Step 5

In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.

Step 6

In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.

Step 7

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Step 8

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.

Step 9

Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.