Black Bean and Spinach Enchiladas

These enchiladas are TOTALLY AWESOME! I've never made enchiladas before because I'd never eaten any I was really excited about. I tried these with trepidation, especially since I generally use cumin and cilantro cautiously. I liked these so much I'll definitely be making them often!

To make the sauce, heat over medium heat:
2     tablespoons olive oil

Whisk in:
1/4     cup tomato paste
1/4     cup whole-wheat flour
1        teaspoon cumin
1/4     teaspoon garlic powder
1/4     teaspoon onion powder
1/4     teaspoon chili powder
1/4     teaspoon salt
4        teaspoons McKay's Chicken Style Seasoning

Then whisk in:
3        cups water

Bring to a boil, reduce to a simmer, and cook until slightly thickened.

For the enchilada filling, mix in a large bowl:
15      ounce can black beans, rinsed and drained
15      ounce can kernel corn, drained (or you could use frozen corn)
6        ounces spinach (I used frozen spinach, but you could easily use fresh--just cook briefly to wilt)
6        green onions, sliced
1/3     cup cilantro, chopped
1/2     teaspoon cumin
1-1/2  cups vegan cheese sauce (try Crackerbarrel Cheese)

Divide filling between:
6        large flour tortillas (10-inch)

Roll tortillas up tightly with ends tucked in. Lightly spray a 9 x 13 inch baking dish and ladle a layer of sauce into the bottom of the pan. Place filled tortillas seam side down in the pan. Pour remaining sauce over the enchiladas. Top with:
1/2     cup vegan cheese sauce (whatever you put inside the enchiladas)

Bake at 375 degrees for 20-30 minutes or until heated through. ENJOY!