Bean & Cheese Enchiladas

Preheat the oven to 375°F.

Make the Enchilada Sauce:

1. In a small bowl, stir together the flour, chili powder, cumin, garlic powder, oregano, salt, pepper, and cinnamon.
2. Heat the avocado oil in a saucepan over medium heat. Add the flour mixture and whisk until smooth. Add the tomato paste and continue whisking. Slowly whisk in the vegetable broth and cook, whisking occasionally, until the mixture is thick, about 5 minutes. The mixture will thicken as it cools. Remove from the heat, stir in the vinegar, and set aside.

Make the Enchilada Filling:

1. Heat the avocado oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Stir in the refried beans and taco seasoning.

Roll ’Em Up:

1. Coat the bottom of a 13 x 9-inch baking pan with the enchilada sauce and transfer the remaining sauce to a wide shallow baking dish or bowl. Spread the tortillas out on the work surface. Dividing evenly, spoon the filling on one end of each tortilla.
2. Roll the tortillas up, dip each filled tortilla carefully into the enchilada sauce, and place them seam-side down in the baking dish.
3. Generously pour the remaining enchilada sauce over the top to coat all of the tortillas. Top with shredded cheese and green onions.
4. Bake until the cheese starts to bubble, 15 to 20 minutes. Let cool slightly and serve green onions and with sour cream on the side!