In a medium saucepan, heat the oil over medium heat. Add 2 teaspoons cumin, flour and tomato paste. Cook, whisking constantly, for 1 minute. Slowly whisk in the broth and water; bring to a boil. Reduce the heat to low and simmer until slightly thickened (5 to 7 minutes). Season with salt and pepper to taste, and then set aside.
Assemble the ENCHILADAS:
In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts) and cumin. Sprinkle with salt and pepper.
Preheat the oven to 400℉. Spray one 10x14 inch pyrex pan with nonstick spray (or two 8x8 inch pans).
Wrap 4 tortillas in a damp paper towel and microwave for 20 seconds. Lay a tortillas on a flat work surface and pile about ⅓ cup of the filling down the middle. Roll the tortilla tightly around the filling and place it seam-side-down in the prepared pan. Repeat with remaining tortillas (microwaving 4 at a time) and filling until you've used it all up.
Drizzle the sauce on top, and sprinkle with the remaining 1 cup of cheese. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped green scallions and serve with desired toppings.
Notes
To make this recipe gluten-free: Use ¼ cup rice flour or GF all-purpose flour in place of the regular all-purpose flour. And be sure to use brands of vegetable broth and tortillas that are known to be GF (Guerrero is noted as GF).
WW Points were calculated using reduced fat Monterey Jack cheese.