Measure the cornstarch flour and spices into a bowl & place next to the stove.

Place your tomato paste near the stove.

In a medium-sized pot over medium heat, melt the butter.

Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.

Whisk the tomato paste into the mixture, cooking and stirring the tomato paste until the colour changes to a rust colour; then slowly pour in the broth while whisking constantly to remove any lumps.

Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, or until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.

Turn the oven on to 400*F. and LIghtly grease an 8 inch x 13 inch baking pan and a rimmed medium-large baking sheet, using approximately one tablespoon of vegetable oil to grease both pans. Set aside.

Prepare the vegetables: wash, weigh, peel, and/or chop the fresh vegetables including sweet potato and zucchini; measure out canned tomatoes; drain can of green chilis., rinse black beans well and drain well.

On a lightly greased rimmed baking sheet, place the cut up zucchini at one end and sweet potatoes at the ohter end of the baking sheet. Just keep these two vegies somewhat separated in case one takes longer to finish cooking. Using clean hands or two large spoons, toss them in 1 tablespoon of garlic oil.. Sprinkle with salt and pepper. Bake about 20 minutes, stirring after 10 minutes, and roast until tender when poked with a skewer or tip of knife. (Keep the oven on if baking the enchiladas next).

While these veggies roast in the oven , cook the spinach on the stove top over medium heat. Cook down the spinach in a large pot with 2 tablespoons of water, frequently stirring every minute or two and turning leaves over until well wilted, 5 to 8 minutes. Cover in between stirring so it steams, then at the end remove the lid and let the excess moisture evaporate from the bottom of the pot. Don't let it burn! Use a strainer set in the sink; drain spinach; and let cool in strainter. Press on spinach using the back of a large spoon to squeeze out extra spinach water from spinach. When spinach is fully drained and cool to touch, chop it finely. It will shrink down to less than a cup.

Add these 3 veggies to a medium-large mixing bowl (spinach, sweet potatoes and zucchini). Add the drained black beans, canned tomatoes, drained chilis., and 6 tablespoons of sour cream. Stir to evenly combine.

Taste it. Season to taste with salt and pepper.

Pour 1/2 cup of prepared enchilada sauce in the bottom of the prepared pan. Tilt the pan from side to side until the pan is evenly coated with sauce. This keeps the stuffed & rolled enchilada from sticking to the bottom of the pan when serving.

To assemble your first enchilada: divide the combined mixed veggies into roughly 3 or 6 portions, depending on the size of either large or small tortillas. Spread one portion down the middle of a tortilla. Then snugly wrap the left side over and then the right side in as well. To make the wrap use the 3rd edge, at the bottom closest to you and roll it up neatly into a wrap, and nothing escapes out the sides. Place seam side down in the baking dish. Repeat until the filling is used up.

Drizzle the remaining enchilada sauce evenly over top of all the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly on the enchiladas.

Bake uncovered on the middle oven rack for 20 minutes.

Remove from the oven and let the enchilada cool down for 10 minutes (to serving temperature, around 135*F). Sprinkle it with cilantro on top and serve.