Heat butter and 1 Tbsp oil in large skillet over medium high heat. Add in mushrooms and saute until soft and moisture released.

Add in onions and all the spices to the mushrooms.

Stir everything together to continue to cook down. About 10 minutes.

Add in fresh spinach a little at a time so it has time to wilt. Once cooked remove from heat and set aside.

Heat another skillet with remainder of oil over medium high heat. Using tongs, place 1 tortilla at a time in hot oil for 2-3 seconds on each side and quickly remove draining and put on plate. Do this until you have 1 pkg done.

Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.

Start with a spoon of black beans on each tortilla.

Then top with vegetables.

Top with shredded cheese.

Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.

Once pan is full top with remaining salsa.

Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.

These freeze well before baking. The ingredients may make more than 1 pan depending on how full you make them. Enjoy!