Sauté the mushrooms over high heat until they release their water. Continue cooking them until the water evaporates.

While the mushrooms are cooking, steam the spinach. Add the whole bag to a large bowl, sprinkle generously with onion powder and add a small amount of water. Cover, and microwave for 3-4 minutes.

Once drained and rinsed, place the black beans in a bowl and sprinkle with cumin, chili powder, and smoked sea salt to taste.

When the spinach has finished in, take it out and heat the beans in the microwave.

Once the beans are hot, open the enchilada sauce and heat it in the microwave for a quick minute.

Then assemble!

I layered the spinach first, then heaped beans on top of that, and then mushrooms. I topped it with enchilada sauce and a generous sprinkle of nutritional yeast then avocado slices