In a bowl, mix together the enchilada sauce, salsa sauce and dried oregano leaves. Set the mixed sauce aside.
Preheat the oven to 350 degrees F. Remove the tortillas from package. Wrap stack of tortillas in aluminum foil and heat in the preheated oven for 10 minutes. Set the tortillas aside.
Heat the oil in a skillet over medium-low heat. Add the green pepper and garlic; saute for 8-10 minutes, stirring occasionally. Add the mushrooms and crushed tomatoes; cook uncovered until vegetables are tender and almost all the liquid is absorbed (about 20 minutes), stirring occasionally. Add the refried beans and cook for 3-4 minutes.
Preheat oven again to 350 degrees F. Lightly spray two (11x8-inch) baking dishes with cooking spray. Place about 3-4 tablespoons of the bean mixture down the middle of each tortilla. Sprinkle cheese over the mixture.
Roll up the tortilla and place seam side down in the baking dish in a single layer.
Pour the mixed sauce over the tortillas. Sprinkle with remaining cheese. Place on the middle rack of the oven and bake uncovered for 20-25 minutes or until hot and bubbly.
Serve enchiladas immediately.