The Best Vegetable Enchiladas

INGREDIENTS:

3 tablespoons olive oil

1 tablespoon ground cumin

2 teaspoons adobo seasoning

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 cup all purpose flour

6 oz can tomato paste

3 cups vegetable broth

2 tablespoons olive oil

2 cloves garlic, minced

1 large yellow onion, diced

1 large bell pepper (yellow, orange or red), diced

2 cups fresh (or frozen) corn

1 teaspoon adobo seasoning

1/4 teaspoon cumin

1 (15 oz) can black beans, rinsed and drained

1 6 oz bag fresh baby spinach

1/2 cup cilantro, chopped

16 oz fiesta blend cheese

16 (6 inch) corn tortillas

DIRECTIONS:

In a medium saucepan, heat olive oil over medium-high heat. Add cumin, adobo, garlic powder, white pepper, coriander, black pepper, 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 minutes. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.
Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.
Preheat oven to 375°F. Lightly spray a 9×13 baking dish with non-stick spray. Pour 3/4 cup sauce in the bottom of the baking dish and spread evenly.
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, 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 dish. Pour remaining sauce over them, making sure to cover the entire surface.
Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!