Coat the bottom of a medium skillet with olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, until it begins to soften.

Add the garlic, jalapeño, cumin and ancho chile powder. Sauté the mixture for about 1 minute, until it becomes very fragrant.

Add the beans and water. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 5 minutes. Add more water if it dries up too much.

Use a potato masher to mash about half of the beans. Stir in the spinach and continue cooking the mixture just until the spinach wilts, 1 to 2 minutes.

Remove the skillet from heat and stir in the corn and lime juice. Season the mixture with salt and pepper.

Preheat the oven to 400°.

Spread about half of the enchilada sauce into the bottom of a 9 x 13 inch baking dish.

Place a large skillet over medium heat. Place a tortilla into skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute. Remove the tortilla from the skillet and place on a work surface. Spoon 3 to 4 tablespoons of the bean mixture into the tortilla and roll it up.

Place the rolled tortilla, seam side down, into the baking dish and spoon some of the enchilada sauce over it, spreading the sauce around to coat the entire outside of the enchilada. Repeat until all of the filling and tortillas have been used.

Bake the enchiladas for 20 minutes, or until most of the sauce on top has dried out and the tortillas are brown around edges (Note 1). Remove the dish from the oven and allow it to sit for 5 minutes.

Divide the enchiladas onto plates and top with vegan sour cream or cashew cream, avocado, and fresh cilantro. Serve.