Vegetable Enchiladas

Bahan-bahan (8 porsi)

• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• ¼ cup all purpose flour
• ¼ cup tomato paste
• One 14.5-ounce can vegetable broth
• ¾ cup water
• Kosher salt and freshly ground black pepper, (to taste)
• 3 cups grated Monterey Jack cheese ((or Jack/Cheddar blend), divided)
• One 15-ounce can black beans, (rinsed and drained)
• One 10-ounce box frozen chopped spinach, (thawed and squeezed dry)
• 1 cup corn ((canned, frozen or fresh))
• 4 medium green onions, (thinly sliced (white and green parts separated))
• 1 teaspoon ground cumin
• Sixteen 6-inch corn tortillas ((Guerrero brand is much preferred since they do not fall apart!))
• optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato