Ingredients
| 1 Cup |
picanté sauce |
| 1 |
14-ounce can diced tomatoes |
| 1/2 Teaspoon |
cumin |
| 1 Tablespoon |
olive oil |
| 1/8 Teaspoon |
garlic powder |
| 1 Package |
firm silken tofu, diced and dried with paper towels |
| 1 Package |
frozen spinach, thawed and squeezed dry |
| 1/2 Teaspoon |
salt |
| 1/4 Teaspoon |
pepper |
| 1 |
8-ounce package Neufchatel cheese, cubed |
| 10 |
7-inch flour tortillas |
| |
shredded Cheddar cheese |
Instructions
Mix 1 cup picanté sauce, tomatoes and 1/2 teaspoon cumin and set aside. Heat olive oil and garlic powder in a large skillet. Add tofu and cook over medium-low heat for 3 minutes. Add spinach, salt, pepper, 1 cup picanté sauce and 1 1/2 teaspoons cumin. Cook and stir 5 minutes. Add Neufchatel cheese. Cook and stir until melted. Remove from heat. Place 1/3 cup of mixture in the center of each tortilla. Roll up and place tortillas in a greased 9 x 12-inch baking dish. Spoon sauce over tortillas and bake at 350 degrees for 20 minutes. Sprinkle with shredded cheddar cheese and bake for 5 more minutes. May serve over rice or noodles.
