Preheat Oven: Preheat the oven to 200°C (390°F) with one rack in the middle and one in the upper third of the oven. Lightly grease a 23 x 33 cm baking dish with olive oil or cooking spray.

Cook Vegetables: In a large skillet over medium heat, warm 30 ml of olive oil until simmering. Add 150 g of chopped onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add 450 g of broccoli and 1 chopped red bell pepper. Stir and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

Add Spices and Spinach: Add 5 g of ground cumin and 0.6 g of ground cinnamon to the skillet and cook until fragrant, about 30 seconds. Add 140 g of baby spinach a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.

Mix Filling: Transfer the contents of the pan to a medium mixing bowl. Add 425 g of drained black beans, 30 g (¼ cup) of shredded Monterey Jack cheese, and a drizzle of enchilada sauce (about 30 ml). Season with 3 g (½ teaspoon) of salt and some freshly ground black pepper, to taste.

Assemble Enchiladas: Pour 60 ml (¼ cup) of enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread 120 g (½ cup) of filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.

Add Sauce and Cheese: Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.

Bake: Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.

Cool and Serve: Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.