Preheat oven to 400 F (190C).
In a large skillet over medium heat, heat olive oil. Add the onions. Cook, stirring often, 5-7 minutes. until onions soften.
Add the broccoli and bell pepper, stir, and reduce heat to medium-low.
Cover the skillet with a lid or just a larger pan and cook, stirring occasionally, for 8 to 10 minutes, or until the broccoli is brighter green and starting to turn golden on the edges.
Add the cumin and cinnamon to the skillet and cook for 30 seconds. Add the spinach and stir.
Transfer the contents of the pan to a bowl. Add the drained beans, a big handful of cheese (1/3 cup or so) and 2-4 tbsp of enchilada sauce. Add ½ teaspoon salt and black pepper, to taste.