Start by measuring all of your ingredients so you can have them at hand when you start cooking - this comes together really quickly.

Heat the olive oil over medium-high heat in a heavy-bottomed saucepan until the oil shimmers.

Add the flour and spices, and whisk for about one minute, until fragrant.

Stir in the tomato paste, and then whisk in the broth, bit by bit, whisking constantly to remove any lumps.

Bring the mixture to a simmer, and cook, whisking frequently, for about 5 minutes, until the sauce has thickened.

Whisk in the lemon juice, and season with salt, and plenty of freshly ground pepper.

Remove from the heat, and set aside to cool while you prepare the enchiladas.

Pre-heat your oven to 200°C / 400°F.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.

Add the onion, and sauté, stirring frequently, until the onion is just translucent - about 3 minutes.

Add the diced pepper and zucchini, and sauté for 3-5 minutes more, until the vegetables are heated through.

Add the corn, and sauté for 1-2 minutes more, to heat the corn through.

Add salt and spices, and stir to combine well. Remove from the heat.

Add the drained black beans, sliced green onion, and minced cilantro. Stir to combine well.

Add about ⅔ of the cheese (8 ounces) to the bean mixture, along with ½ a cup of enchilada sauce. Stir to combine well, taste, and adjust seasonings if necessary.

Ladle about 1 cup of enchilada sauce into the bottom of a large baking dish.*

Scoop about ½ cup of filling into the center of a tortilla. Roll the enchilada, and then place it seam-side down in the baking dish.

Repeat with remaining filling and tortillas.

Pour the remaining sauce over the top of the enchiladas. I like to pour it down the center of the dish so that the edges get crispy.

Sprinkle the remaining cheese over the top.

Cover with foil, and bake for 30 minutes, until the cheese is melted and the sauce is bubbling around the edges.