Clean mushrooms with a damp cloth.   Dice very fine.  A food chopper is helpful.

Dice bell pepper very fine.

Heat a saute pan over medium/high heat.  Add a teaspoon of oil, and saute bell pepper and mushrooms for 2-3 minutes until tender.

Add green salsa, softened cream cheese,  black beans, lime juice, and cumin.  Stir to mix thoroughly.

Chop 1/2 bunch cilantro and add to the mix.

Spoon 1 1/2 - 2 Tbsp of the mixture onto each tortilla.

Wrap tightly and place the seam side down on a baking sheet. Spray the top with oil or baking spray.

Bake at 425 degrees F for 15 minutes or until crispy and golden brown.