4 T olive oil, divided
1 T ground cumin, divided
1 tsp. adobo, divided
1/2 tsp. garlic powder
1/4 tsp. white pepper
1/4 tsp. ground coriander
1/4 cup all purpose flour
1/4 cup tomato paste
3 cups vegetable broth
Salt and pepper
1 large onion, chopped
1 10 oz. bag fresh spinach leaves
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) corn kernels, drained
1/2 cup cilantro, chopped (plus extra for garnish)
3 cups grated pepper Jack cheese (12 oz.), divided
16 corn tortillas (6-inch)
In a medium saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add 2 teaspoons of the cumin, 1/2 teaspoon adobo, the garlic powder, white pepper, coriander, 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 to 8 minutes. Set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add onion and sauté until softened. Add spinach and sauté until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, cilantro, remaining 1 teaspoon of cumin, 1/2 teaspoon adobo, and 1 ½ cups of the cheese.
Preheat oven to 375⁰F. Lightly spray 9x13-inch baking dish. Set aside. Pour 3/4 cup of the sauce you made in the bottom of the baking dish and spread evenly. Spoon about 1/3 cup of the enchilada filling into each tortilla and roll up. Pack the filled tortillas tightly in the baking dish, seam-side down. 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. Sprinkle with cilantro and serve.