Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Ingredients: 2 tablespoons vegetable oil; 1/2 small onion, diced; 2 cloves garlic, chopped; 2 teaspoons ancho chile powder; 1 teaspoon ground cumin; Large pinch cayenne pepper; One 15-ounce can tomato puree; Kosher salt; One 10-ounce package frozen chopped spinach, thawed; One 15-ounce can pinto beans, strained and rinsed; 4 ounces shredded Cheddar (about 1 1/2 cups); 4 ounces shredded pepper Jack cheese (about 1 1/2 cups); 1/2 cup sour cream; 3 scallions, sliced; Twelve 6-inch corn or flour tortillas; Juice of 1/2 a lime