Roasted Vegetable Enchilada Bake

Ingredients (13)

• 0.25 tsp sea salt, or to taste
• 1 large sweet onion diced
• 2 tsp canola oil or unrefined peanut oil
• 1.25 cup mild or medium tomatillo salsa (salsa verde) of choice divided
• 12 oz cremini or white button mushrooms sliced
• 5 cup packed fresh baby spinach 5 ounces
• 1 poblano chile pepper chopped
• 1 can pinto beans 15-ounce, gently rinsed and drained (1 1/2 cups)
• 3 tbsp fresh cilantro chopped
• 1 tsp fresh oregano leaves finely chopped
• 0.5 tsp cumin
• 12 corn tortillas 6-inch
• 0.5 cup Monterey Jack or pepper jack cheese 2 ounces, shredded