Mini Chimichangas

Ingredients:
1 tablespoon olive oil
1 large portobello mushroom
1 jalapeño pepper
¼ cup minced onion
1 tablespoon minced garlic
1 teaspoon ground cumin
½ teaspoon oregano
¼ cup chopped bell pepper
¼ teaspoon soy sauce or liquid aminos
½ cup ricotta cheese
1 cup refried beans
½ cup grated cheese
8 standard flour tortillas or 4 burrito-size flour tortillas
4-6 cups oil for frying (peanut, corn, canola)

Creamy sauce:
½ cup plain yogurt
10 stalks cilantro, stems and leaves
1 clove garlic
pinch of salt