Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.

In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)

Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.

On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.

Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.

Bake 30 minutes, or until cheese is melted.

Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.