Preheat oven to 350 degrees Fahrenheit.

Thaw frozen spinach and squeeze out excess water.

Finely dice the onion.

Slice the mushrooms.

Rinse and drain the pinto or black beans.

In a large skillet, combine spinach, sliced mushrooms, diced onions, rinsed and drained beans, 2 teaspoons of chili powder, and red pepper flakes.

Cook the mixture over medium heat for approximately 5 minutes, stirring frequently until the vegetables are softened.

Remove the skillet from heat.

In a pie pan, combine tomato sauce, water, the remaining 1 teaspoon of chili powder, cumin, and hot pepper sauce.

Stir the sauce mixture well until all ingredients are fully incorporated.

Dip each corn tortilla into the tomato sauce mixture, coating both sides.

Stack the dipped tortillas on wax paper to prevent sticking.

Divide the spinach filling into 8 equal portions.

Spoon one portion of the spinach mixture onto the center of each tortilla.

Roll up each tortilla tightly, encasing the spinach filling.

Place the rolled enchiladas in a baking dish, ensuring they nestle together to prevent them from unrolling.

Pour the remaining tomato sauce mixture evenly over the enchiladas in the baking dish.

Cover the dish tightly with aluminum foil to retain moisture during baking.

Bake the covered enchiladas in the preheated oven for 20 minutes.

Remove the aluminum foil from the baking dish.

Sprinkle the reduced-fat Monterey Jack cheese and low-fat cheddar cheese evenly over the top of the enchiladas.

Return the enchiladas to the oven, uncovered, and bake for an additional 5-10 minutes.

Continue baking until the cheese is fully melted and has a gooey consistency.

For microwave option: After preparing enchiladas and placing them in a dish, cover the dish with vented plastic wrap.

Microwave on medium power for approximately 10 minutes.

Sprinkle with cheese.

Microwave at Medium for about 1 minute or until cheese is melted.