In a bowl, mix together enchilada sauce, salsa sauce and dried oregano leaves. Set the mixed sauce aside.

Preheat 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 oil in a skillet over medium heat. Add green pepper and garlic, and sauté for 8-10 minutes.

Add mushrooms and crushed tomatoes. Cook uncovered until vegetables are tender and almost all the liquid is absorbed, about 20 minutes.

Add refried beans and cook for 3-4 minutes.

Preheat oven again to 350 degrees F.

Lightly spray two (11 x 8 inch) baking dishes with cooking spray.

Lay tortilla on work surface. Spread about 3-4 tablespoons of the bean mixture on the middle of each tortilla. Sprinkle with cheese.

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.