Veggie Black Bean Enchiladas

Preheat the oven to 400°F with one rack in the middle and one in the upper third. Lightly oil a 9 by 13-inch baking pan.

Chop the onion and bell pepper. Cut the broccoli into small, bite-sized florets.

Warm the 2 tbsp olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook, stirring often, until soft and translucent.

Add the broccoli and bell pepper and turn the heat down to medium-low. Cover and cook, stirring now and then, until the broccoli turns bright green and starts to brown at the edges.

Stir in the cumin and cinnamon and cook until fragrant, about 30 seconds. Add the spinach a few handfuls at a time, stirring until it all wilts.

Tip the veggies into a mixing bowl. Stir in the black beans, ¼ cup of the cheese shreds, 2 tbsp of the enchilada sauce, ½ tsp salt and a few grinds of pepper.

Pour ¼ cup of the enchilada sauce into the pan and tilt it to coat the bottom. Spoon ½ cup of filling down the middle of a tortilla, fold in the sides to wrap it, and set it seam-side down in the pan. Repeat with the rest.

Drizzle the remaining sauce over the enchiladas, leaving the tips bare. Sprinkle the remaining cheese shreds on top.

Bake uncovered on the middle rack for 20 minutes. If the top needs more color, move the pan to the upper rack for 3 to 6 more minutes until golden and bubbly.

Let the enchiladas rest for 10 minutes, since they come out very hot. Scatter the cilantro down the center and serve.