Preheat oven to 350 degrees.
Oil a 9" x 13" dish.
In a bowl, toss together spinach, flax, juice, beans, chili powder, cumin, sea salt and pepper. Set aside.
Spread 2 Tbsp. of salsa in the bottom of the dish.
Spoon the bean mixture into the center of the tortilla, roll up and place in the baking dish with the folded side down. Repeat for the remaining tortillas.
Pour the remaining salsa over the tortillas; top with shredded cheese and sprinkle with cilantro.
Bake for 20 minutes or until the cheese is melted and enchiladas are warm.
Remove from oven.
Top with scallions and serve warm.