INGREDIENTS
3 tbsp
butter
3 tbsp
flour
2 cups
vegetable broth
1 can
tomato sauce
1 1/2 tsp
chili powder
3/4 tsp
ground cumin
2 tbsp
olive oil
1
medium onion, chopped
2 cloves
garlic, minced
8 oz
crimini mushrooms, sliced
1 can
water-packed artichoke hearts, drained and chopped
8 oz
frozen spinach, thawed and squeezed dry
15 oz
ricotta cheese
1 cup
sour cream
2 cups
shredded Monterey Jack cheese, divided
8
(8-inch) whole wheat flour tortillas
fresh cilantro