Preheat the oven to 400 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.

To make the sauce heat the olive oil in a medium sauce pan over medium heat.

Add in the cumin, chili powder, garlic, flour, and tomato paste. Cook for 1 minute whisking constantly.

Whisk in the beef broth and water and bring to a boil. Reduce to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Remove from heat and stir in the pepper. Remove from heat.

In a large skillet over medium high heat cook the ground beef and garlic. Add in the cumin, chili powder, salt, and pepper and mix well.

Cook until the beef is browned. Remove from heat and spoon into a large mixing bowl.

Add 1 cup of cheese, black beans, diced chilies, spinach, corn, and half of the scallions to the beef mixture. Stir well to combine.

Pour one cup of the enchilada sauce into the filling mixture and stir well to combine.

Put several tablespoons of the filling in the middle of each tortilla. Fold in the sides and roll up. Place seam side down in the prepared baking dish.

Pour the enchilada sauce over top of the tortillas making sure to cover completely. Sprinkle the tops with the remaining cheese.

Bake for 10-15 minutes or until the cheese has melted and the sauce is bubbly.

Service with remaining scallions sprinkled on top and a side of sour cream.