Arrange M’Shroom Shreds and shredded spinach down the center of small corn tortillas and roll up snugly. Arrange in a baking dish, seam side down. Generously spoon over red or green enchilada sauce (or both!), top with shredded vegan cheese and bake at 350°F/180°C until bubbly and golden brown. Garnish with toasted pumpkin seeds.