The BEST healthy enchiladas!

1. Make your enchilada sauce first: Combine your spices (chili powder, cumin, garlic powder, dried oregano, salt, black pepper, cinnamon) and flour in a small bowl.
2. Heat a saucepan over medium heat and add 2 tbsp avocado oil. Once hot, add the spice and flour mixture and whisk until smooth. Add the tomato paste and continue whisking.
3. Slowly add 2 1/2 cups veggie broth, continuing to whisk until smooth. Simmer for 5 minutes, continuing to whisk. Turn off the heat, stir in the apple cider vinegar, and set aside.
4. Sauté the onion in 1 tbsp avocado oil for about 5 minutes. Stir in the spinach until wilted. Add the refried black beans and remaining seasonings (chili powder, salt, pepper, garlic powder, cumin) and combine.
5. Coat the bottom of a baking pan with some of the enchilada sauce.
6. Begin to stuff your tortillas with the bean and spinach filling. Roll up each tortilla and place it folded-side down in the baking dish.
7. Continue filling and rolling for all 8 tortillas, then generously pour the remaining enchilada sauce over top so that the tortillas are fully coated.
8. Top with shredded Mexican cheese and green onion.
9. Bake for 15-20 minutes. Let cool slightly and serve!.