INGREDIENTS
1 tbsp
canola oil
3
medium bell peppers ,thinly sliced
2
medium red onions, thinly sliced
Kosher salt and freshly ground pepper
1
bag baby spinach
1/2 cup
low-sodium vegetable stock
2 cups
store-bought red pepper and tomato soup
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
chili powder
1 tsp
ground cumin
10
(8-inch) flour tortillas
12 oz
shredded cheddar cheese, divided