Ingredient:

• ½ batch (1 cup) red enchilada sauce
• ½ batch (1 cup) green enchilada sauce
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, cut into 2” long thin strips
• 2 medium red bell peppers, cut into 2” long thin strips
• ¾ teaspoon fine salt, divided
• 8 ounces Baby Bella mushrooms, cleaned and thinly sliced
• 5 ounces baby spinach
• 4 cloves garlic, pressed or minced
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
• Freshly ground black pepper, to taste
• 4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)
• 10 corn tortillas
• Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese