Black Bean Spinach Enchiladas

So I guess the Enchiladas came sooner than I thought.  Here's what I'm always talking about when I say it's not so bad to be a vegetarian.  These things are outragously good and Sarah says they aren't too bad to make.  But if you're willing to work at it, it's totally worth it in the end.  Here's the receiver taken from The Garden Grazer: 

Ingredients:
Sauce:
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. chili powder
Salt/pepper

Enchiladas:
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
8 whole wheat or flour tortillas

Preheat oven to 375.

Sauce: 
In a saucepan, over medium heat, add olive oil, tomato paste, flour, cumin, garlic powder, and chili powder.  Whisk for 1 minute then add broth and bring to a boil. Simmer, and cook about 8 minutes. Salt/pepper to taste.

Enchiladas:
Over medium heat saute the spinach in olive oil for 1-2 minutes.

In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro.
Lightly spray a baking dish, and pour enough sauce to coat the bottom.  Fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour the rest of the sauce over the enchiladas. Sprinkle the cheese on top and
bake about 20 minutes, and garnish with cilantro and/or green onions.

Please note that we mistakenly didn't grab more cheese to put on top, but if you're anything like we are, you will not make that mistake again.  Of course this is delicious and will make everyone at work jealous because not only is it vegetarian, it also tastes amazing.  

Source: http://www.thegardengrazer.com/