Enchiladas suizas with pinto beans, spinach and mushrooms

Enchiladas suizas were very popular in Chicago when I was growing up.  This is a plant-only (and not a particularly authentic) version with a simple red sauce (tomato paste, nutritional yeast, sea salt, paprika, chili, cumin, coriander, organic sugar) and stuffed with sautéed pinto beans, spinach, mushrooms and onions (so, more like a burrito, actually).  The "cheese" here is actually a soy milk béchamel poured over top toward the end of the baking process; it's made from an olive oil and wheat flour roux with some nutritional yeast, sea salt and turmeric for the colour.