Preheat oven to 375° F.
In a saucepan, heat 1 tablespoon oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking continuously.
Whisk in broth and bring to a boil. Reduce heat and simmer about 8 minutes until slightly thickened. If sauce isn't thickening, add 1 tablespoon of flour or more as necessary.
Salt and pepper to taste, then set aside.
Heat another tablespoon oil in a skillet over medium; sauté the spinach for 1-2 minutes until slightly wilted.
Chop green onions and cilantro; drain and rinse beans.
Add spinach, onions, cilantro, beans, 1 cup of cheese, corn, and cumin, to a large bowl; toss to combine.
Spray a 9x13 inch baking dish with cooking spray, then add enough sauce to coat the bottom.
Generously fill tortillas with bean mixture, roll up tightly with ends tucked in, and place seam-side down in the baking dish.
Pour remaining sauce over the enchiladas, coating evenly; top with remaining cheese.
Cover with foil and bake about 20 minutes, taking off the foil in the last few minutes of cooking.
Garnish with additional cilantro and/or green onions if desired.
Serve with apple slices on the side.