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Black bean enchiladas with pumpkin sauce

Ingredients

• 1 Tbsp expeller pressed canola oil
• 6 green onions, chopped (white and light green parts only)
• 1 (6-oz) bag baby spinach, roughly chopped
• 1 tsp ground cumin
• ½ tsp chili powder
• 2 cups shredded reduced-fat Cheddar cheese, divided
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• ½ cup roughly chopped fresh cilantro
• 1 (15-oz) can enchilada sauce (mild, medium, or hot)
• ½ cup canned 100% pure pumpkin
• 8 (8-in) whole wheat flour tortillas

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