Heat one tablespoon of the canola oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and sauté for about 6 minutes. Add the chili powder, cumin, and hot sauce and sauté another 2 minutes. Remove from stove and place this mixture into a large bowl.
Add the other tablespoon of oil to the pan, along with the mushrooms, and sauté for 8 minutes, until golden. Remove the mushrooms and place into the bowl with the other veggies.
Turn the heat down to medium. In a bowl, whisk together the eggs and egg whites and add to the pan.
Add the cheese to the eggs, season with salt and pepper, and stir with a spatula until the eggs are soft scrambled and the cheese is melted. Add the eggs to the bowl with the veggies.
Heat the tortillas over an open flame, or in a pan.
Place ½ cup of spinach on each tortilla and then top with the veggie and egg mixture. Garnish with the salsa if desired.
* Note: Store extra egg-veggie mixture in the fridge for up to 3-4 days