Vegetable Enchiladas

Ingredients

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin
• ¼ cup all-purpose flour (spooned and leveled)
• ¼ cup tomato paste
• 1 can (14 ½ ounces) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese (12 ounces)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 box (10 ounces) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas (6-inch)

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