chop tomatoes and remove seeds, finely chop onions, and mince jalapenos. Squeeze juice of half the lime and add salt and pepper to taste. Combine in a small bowl, mix well, and set aside to allow the flavors to marry. Stir occasionally.

Preheat oven to 350 degrees

In a medium sauce pan, add black beans, with the liquid, on medium high heat. Add salt and pepper to taste along with chili powder, onion powder, paprika, cumin and garlic powder.

Bring beans to a slow boil and drop to low heat. Mash beans with a fork or a potato masher and allow to thicken on low heat until creamy.

While beans cook, add 1 tsp butter to a sautee pan on medium heat with the peppers and mushrooms. Season lightly with salt and pepper. Sautee until softened, approximately 10 minutes.

Once peppers and mushrooms are cooked, place tortillas on a lined baking sheet and layer the beans on top of the entire tortilla. Then, evenly distribute the peppers and mushrooms on top of the black beans. Top with a generous pile of shredded pepper jack cheese. Complete with adding a tortilla to the top of each and place in the oven for 3-5 minutes, or until cheese is melted.

Remove carefully from oven and slice into quarters. Garnish with the salsa cruda and a dollop of sour cream. Serve immediately and enjoy!