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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A spinach/pumpkin filling, wrapped in tortillas and baked in a creamy mushroom sauce. Ingredients:
1/2 cup canned pumpkin |
1/4 cup packaged frozen spinach, thawed and drained |
1/4 cup better than cream cheese cream cheese substitute |
1/4 teaspoon nutmeg |
salt and pepper, to taste |
1 cup sliced mushrooms |
1/2 cup sliced onion |
1/4 cup low-fat tofu |
1/2 cup non-fat soymilk |
1 -2 teaspoon crushed garlic |
1/2 teaspoon celery salt |
1/2 teaspoon dill |
2 tablespoons better than cream cheese cream cheese substitute |
salt and pepper, to taste |
2 whole wheat tortillas |
vegan parmesan cheese (optional) |
Directions:
1. Filling:.
2. Combine filling ingredients and set aside.
3. Sauce:.
4. Saute mushrooms and onions in small amount of water until cooked.
5. Puree tofu, garlic, soy milk, celery salt, salt and pepper with hand blender until smooth.
6. Stir in mushrooms and onions.
7. Assembly:.
8. Place 1/2 of filling mixture in each tortilla shell and wrap up like a burrito.
9. Place filled tortillas in smalled greased baking dish.
10. Pour sauce over tortillas.
11. Sprinkle with vegan parmesan.
12. Bake in 375 oven for 40 minutes or until sauce is mostly thickened and bubbly and tortillas are hot.
13. Let sit for 5 minutes and then enjoy!
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