2 Tbs olive oil or expellar pressed coconut oil
2 tsp cumin
1/4 cup flour
1/4 c tomato paste (preferably not canned due to BPA)
2 cups broth (homemade is best)
1/2 c. water 
garlic powder to taste
salt to taste

3 cups (12 oz) grated pepperjack cheese
1 can black beans (rinsed & drained) or 1.5 cups cooked dried black beans
1 (10oz) box frozen chopped spinach, thawed and squeezed dry
10 oz frozen corn, thawed
6 green onions thinly sliced separating green and white
16 corn tortillas (or flour) possibly use 10-12
Heat oil.  Add 1 tsp cumin, flour and tomato paste.  Cook and whisk for 1 minute (it will ball up).  Whisk in broth and 1/2 cup water.  Bring to boil.  Reduce to simmer and cook until slightly thickened (about 5 minutes).  Season with salt, pepper, garlic powder, and possibly more cumin to taste.  Set aside.
In large bowl combine 2 cups cheese, beans, corn, white of onion and remaining cumin, and spinach.  Season with salt and pepper.  
Preheat oven to 400 degrees.  Grease 9×13 baking dish.  Gently heat tortillas so they are pliable.  Fill with 1/3 cup filling.  Roll up tightly.  Place in pan with seam side down.  Sprinkle remaining cheese on top.  Pour sauce over top.  Bake uncovered 15-20 minutes or until hot and bubbly.  Cool 5 minutes.  Top with green onions and sour cream.
Note: If freezing, freeze the sauce separately.  Thaw everything the morning before baking.  Pour sauce over top and bake as directed.

Adapted from:  Unknown…I got this years ago from a blog and since then I have no longer been able to find it.  If this is your original recipe, please let me know so I can give you credit.  Thanks.