Preheat oven to 375 degrees F. In a small pot, combine olive oil and flour over medium heat and stir until smooth and starting to bubble, about 1-2 minutes. Add tomato paste and spices, then pour in chicken broth slowly, whisking everything continuously so that it becomes smooth. Turn the heat up till I just begins to boil and then simmer over medium heat until thick, about 5-6 minutes. Remove from heat and add salt and pepper to taste. This sauce can be made ahead and stored in the fridge.
In a large pan, add olive oil over medium heat (if you have uncooked meat you can add it here). Add chopped shallots, corn, red bell pepper, and jalapeno, stirring till just cooked through - about 2 minutes. Drain the canned black beans and add them to the pan along with cumin and the cooked meat. Season with salt and pepper to taste.
In a 9x9 inch baking dish add a little enchilada sauce to the bottom, enough to just cover it. Cut the tortillas into halves and layer it with the straight side sticking outwards so it forms a nice square and the rounded parts will overlap on the inside. Add a little bit of cheese, meat mixture, and a layer of sauce. Continue with this pattern until you reach the top of the baking dish, finishing with the remaining sauce and extra cheese. Cover with a sheet of tin foil.
Bake at 375° for 25 minutes then remove the foil and bake another 10 minutes uncovered, 35 minutes total. The top should be bubbling and the cheese melted nicely and lightly brown. Serve warm.