Preparation

• In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add in the tomato paste and sauté for about 2 minutes, allowing it to caramelize slightly. Sprinkle in the 1/4 cup of all-purpose flour, stirring constantly to create a roux. Gradually whisk in the 3 cups of vegetable broth until the mixture is smooth. Season with 2 teaspoons of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of chili powder. Bring to a simmer, allowing the sauce to thicken. Taste and adjust seasoning with salt and pepper as needed.
• In a large mixing bowl, combine the rinsed and drained black beans, 1 1/2 cups of sweet corn, fresh baby spinach, sliced green onions, chopped cilantro, and an additional 2 teaspoons of ground cumin. Gently fold in the vegan cheese shreds or nutritional yeast, mixing well to combine all the ingredients.
• Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared sauce on the bottom of a 9x13 inch baking dish. Take a tortilla and spoon about 1/4 cup of the filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
• Once all the enchiladas are in the baking dish, pour the remaining sauce over the top, ensuring each enchilada is generously coated. For a cheesy finish, top with additional vegan cheese shreds if desired.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the enchiladas are bubbly and lightly golden on top.