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Preheat the oven to 375F.
To make the sauce, heat the olive oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute. You’re looking for a paste-like consistency that starts to bubble. Add the vegetable broth and salsa verde; whisk until well combined and the sauce begins to simmer and thicken up. Add the cilantro, then take off the heat and set aside.
To prepare the filling, add the spinach, black beans, corn, green onions, cilantro and cumin to a mixing bowl; stir to combine.
In the bottom of a 13×9 casserole dish, ladle 1 cup of the enchilada sauce in the bottom.
Roll about ½ cup of enchilada filling in a tortilla and place in the casserole dish, seam side down. Repeat until all of the filling and tortillas have been used. Top with the remaining enchilada sauce and filling. Bake for 25 minutes until the top is bubbly and slightly golden brown.
Remove from the oven and let cool for 10 minutes. Garnish with any leftover cilantro and enjoy.