ENCHILADAS DIVORCIADAS

Preheat oven to 350 degrees F. Cook your flank steak (about 1 lb) on a skillet over medium-high heat for 4-5 minutes per side (depending on thickness). Let it rest for 10 minutes then cut into bite-size pieces. In an oiled skillet over medium heat, sauté 1 cup mushrooms and 1/2 diced white onion for about 5 minutes. Add 4 cups of spinach and combine until spinach is wilted. In a saucepan, heat up 1 can of refried black beans with the juice from one lime and 1 4 oz can of diced green chilies. Coat half your tortillas in verde sauce and half in red sauce. For the verde enchiladas, add your steak and veggie mixture in the center of the tortilla, roll up and place the seam side down on a baking pan (you can add a small layer of sauce to the bottom of the pan as well). For the red enchiladas, add the veggie mixture and the beans, roll up and place seam side down. Top with more sauce, then a generous amount of shredded cheese. Bake for 15-20 minutes and top with shredded lettuce, hot sauce, guacamole, and Greek yogurt/sour cream.