1. To make sauce: In a med saucepan, heat oil over med heat. 2. Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute. 3. Whisk in broth and 3/4 cup water; bring to a boil. 4. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. 5. Season with salt, pepper and cayenne, set aside. 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. 7. Preheat oven to 400 degrees. 8. Spray 2 8 inch square baking dishes with vegetable spray; set aside. 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). 10. Top each tortilla with 1/3 cup of filling and roll tightly. 11. Arrange, seam side down, in prepared baking dishes. 12. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce. 13. Bake, uncovered until hot and bubbly, 15 to 20 minutes. 14. Cool 5 minutes and serve garnished with scallion (green parts). 15. To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container). 16. Can be frozen for up to 2 months. 17. To bake from frozen: Thaw sauce in refrigerator overnight. 18. Preheat oven to 400 degrees. 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. 19. Cool 5 minutes before serving. ---------------------------------------------------------------------------
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