Ingredients

The following ingredients have 4 Servings
  • 2 cups Soy Curls ((1/2 package Butler soy curls))
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • Salt and pepper
  • 12 corn tortillas (or 6 gluten free flour tortillas)
  • 1 tablespoon olive oil
  • 2 (15 ounce) cans tomato sauce
  • 2  teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • Salt and pepper
  • 8 ounces vegan cream cheese (- I used Tofutti )
  • 6 cups spinach

Instruction

  • Soak the soy curls in warm water for 10 minutes. Drain the water. Set aside.
  • While the soy curls are soaking, cut tortillas in 1/4s (if using gluten free flour tortillas, cut into 1/8s). Fry tortillas in olive oil, turning so that they all get crispy. Take tortillas out of pan and set aside.
  • Heat olive oil in a frying pan and add the soy curls.
  • Add the spices and mix well. Cook for a few minutes - you don't want them crispy.
  • Add the tomato sauce and spices. Mix well.
  • Add vegan cream cheese. Cook until it is melted in the sauce, stirring to combine.
  • Add spinach, mixing it into the sauce. Cook until the spinach is wilted.
  • Add tortillas back into the pan. Cook 1-2 minutes, carefully flipping the tortillas to coat them in the sauce.