Black Bean Enchiladas with Pumpkin Sauce

Ingredients:

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