For the filling:

Cup of Yum
1. Preheat oven to 400 F (190C).
2. In a large skillet over medium heat, heat olive oil. Add the onions. Cook, stirring often, 5-7 minutes. until onions soften.
3. Add the broccoli and bell pepper, stir, and reduce heat to medium-low.
4. Cover the skillet with a lid or just a larger pan and cook, stirring occasionally, for 8 to 10 minutes, or until the broccoli is brighter green and starting to turn golden on the edges.
5. Add the cumin and cinnamon to the skillet and cook for 30 seconds. Add the spinach and stir.
6. Transfer the contents of the pan to a bowl. Add the drained beans, a big handful of cheese (1/3 cup or so) and 2-4 tablespoon of enchilada sauce. Add ½ teaspoon salt and black pepper, to taste.

To assemble:

1. Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
2. Fill a tortilla with 1/2 cup veggie filling, then wrap tortilla around filling to secure, and place seam side down. Repeat until you have 8 enchiladas.
3. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
4. Bake, uncovered, for 20 minutes until cheese is melted and golden. Enjoy with any toppings you like!