Bean and Vegetable Enchiladas

Name: Bean and Vegetable Enchiladas
Ingredients: 1½ teaspoons cumin; ¼ teaspoon chipotle powder; ¼ cup flour; ¼ cup tomato paste; 2 cups vegetable stock, reduced sodium; 1 teaspoon kosher salt; 2 teaspoons olive oil; ¾ cup red pepper, small dice; ¾ cup zucchini, small dice; 11/2 cups grated pepper jack cheese; 1 cup grated sharp cheddar cheese; 1 (15 – ounce) can black beans, drained and rinsed; ¾ cup corn; 3 scallions, thinly sliced; 10 (6-inch)flour tortillas; Sour cream, for serving; Cilantro, for serving