What's for dinner?

Ok, so I have to post what I made for dinner tonight. It was super easy, and absolutely amazing!
I made Spinach and Black Bean enchiladas. Vegetarian, and filled with amazingly healthy ingredients.
Organic no salt added vegetable broth, low sodium black beans, fresh baby spinach, corn and shredded cheese. I got the recipe from a post on Pinterest, here is the link for it, http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html

I tweaked the recipe a bit. Here's what I did:

The sauce: I followed the recipe.
2 tbsp olive oil
1/4 C. tomato paste
1/4 C. flour
2 tsp. Cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder (I missed adding this, would have been that added zest and I will add the next time.)
3 C. Vegetable broth
Salt and Pepper

Heat the oil, add the tomato paste, flour and all the spices. Cook for 1 minute. Slowly add the 3 C. of Vegetable broth, whisking between each addition so it won't clump. (I had a real issue with clumping in mine.) Make sure it's all incorporated before you add more broth. Add salt and pepper to taste. Set aside.

Preheat oven to 375.
What I did for the filling:
1 can low sodium black beans
2 C. frozen corn (lightly thawed)
2 C. fresh baby spinach
3 C. shredded cheese
2 tsp. Cumin
10 whole wheat tortillas

Saute the spinach until wilted, add in the corn and saute until heated through. In a big mixing bowl, add the beans, the corn, the spinach, 2 C. of the cheese and the cumin. Mix up. Spray a 9x13 baking dish with nonstick spray, pour a small amount of sauce in the bottom of the pan. Enough to cover it, set aside the rest. Next put a line of the filling in a tortilla, roll it up, place each roll seam side down in the pan. Cover with remaining sauce and cheese. Bake for 20 minutes, until bubbly.

It was phenomenal. We loved them. I can't wait to make them again!