Vegetarian enchiladas made with spinach, black beans, corn, and pepperjack cheese.
Heat oil. Add garlic, 1 tsp cumin, flour and tomato paste. Cook and whisk for 1 minute (it will ball up).
Whisk in broth. Bring to boil.
Reduce to simmer and cook until slightly thickened (about 5 minutes).
Season with salt, pepper, and possibly more cumin to taste. Set aside.
Grease 9×13 baking dish.
Heat tortillas in microwave for 20 seconds so they are pliable.
Fill with ⅓ cup filling. Roll up tightly. Place in pan with seam side down.
Sprinkle remaining cheese on top.
Pour sauce over top.
Bake uncovered 15-20 minutes or until hot and bubbly. Cool 5 minutes. Top with green onions and sour cream.