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making the sauce
1 Peel and mince the garlic and onion. 
2 In a saucepan, heat a tablespoon or so of olive oil over medium-high heat. Sauté the onion and garlic for several minutes, until the onions are soft and translucent. Stir in the spices until the veggies are well-coated, then add the tomato and juice. Pour the water in the can and swirl it around to get loosen the remaining tomato bits; pour the liquid into the saucepan. Cook for about 10-15 minutes, until the tomatoes have broken down and the flavors have melded. Add salt, pepper and cayenne to taste. 
3 Purée it in the pot with a hand-blender, or transfer it to a regular blender and zizz it up (if you’re using a regular blender, don’t fill up the entire container, and be certain to hold on to the top of the container tightly using a dishtowel. Another way to avoid spewing hot sauce everywhere is to let the sauce cool a bit before blending).

fill, assemble and bake
1 Peel and mince the garlic and onion. De-seed and chop up the bell pepper. Cut off the ends of the zucchini, and cut the remainder into thin matchsticks. Wash and dry the spinach; discard thick stalks, and roughly tear or chop up the remainder.

2 Heat up a couple of tablespoons of olive oil in a large skillet or sauté pan. Add the garlic, onion and bell pepper and cook over medium heat for several minutes, until the veggies begin to soften. Add the cumin and chili powder and stir it up. Slide in the zucchini, spinach and beans, and cook for a few more minutes, until the zucchini is soft and the spinach wilted. Add salt and pepper to taste, along with more cumin and chili powder if necessary (you want the filling to be lightly seasoned, but not excessively so, as you’ll be pouring the spicy sauce on top of the enchiladas).

3 Lightly grease up a 9”x12” casserole pan. Place a tortilla in the pan; spoon a generous strip of filling down the middle, then roll it up and push the enchilada to one side. Continue until you’ve used up the filling and the casserole dish is full. Smother with a thick layer of the sauce, and grate cheese on top. (Note: at this point, you can cover and set aside in the fridge if you're not ready to bake.)

4 Bake at 350F for 30 minutes or so, until the cheese is melted and bubbly. Serve with a generous heap of sour cream and chopped scallions.

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