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1
To make sauce: In a med saucepan, heat oil over med heat.
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2
Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute.
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3
Whisk in broth and 3/4 cup water; bring to a boil.
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4
Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.
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5
Season with salt, pepper and cayenne, set aside.
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6
To make filling: In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.
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7
Preheat oven to 400 degrees.
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8
Spray 2 8 inch square baking dishes with vegetable spray; set aside.
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9
Stack tortillas on a damp dish towel; and microwave on high for 1 minute (you can also wrap in foil and heat in oven for 5 to 10 minutes).
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10
Top each tortilla with 1/3 cup of filling and roll tightly.
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11
Arrange, seam side down, in prepared baking dishes.
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12
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.
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13
Bake, uncovered until hot and bubbly, 15 to 20 minutes.
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14
Cool 5 minutes and serve garnished with scallion (green parts).
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15
To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
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16
Can be frozen for up to 2 months.
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17
To bake from frozen: Thaw sauce in refrigerator overnight.
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18
Preheat oven to 400 degrees.
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19
Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
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20
Cool 5 minutes before serving.
