Vegetarian Enchilada

Ingredients

• 1 cup yellow onions-julienned
• 2 tablespoons olive oil
• 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
• 1 cup button mushrooms, quartered
• 3/4 cups zucchini, diced to 1/4-inch
• 1 tablespoon roasted garlic
• 1/2 cup Yukon gold potatoes, diced 1/4-inch
• 2 red bell peppers
• 2 yellow bell peppers, peeled, seeded, and sliced like rajas
• 1 tablespoon toasted oregano leaves
• 2 teaspoons epazote, chopped fine
• 2 teaspoons hoja santa, chopped fine
• Salt and black pepper
• Olive oil
• 1 cup spinach
• 2 flour tortillas
• 1 cup Monterey Jack cheese
• Green and red chile sauces