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<p><strong>Ingredients</strong></p><ul><li>3 tablespoons butter, divided&nbsp;</li><li>1 poblano pepper, diced</li><li>1 onion, diced</li><li>2 cloves garlic, minced</li><li>8 ounces sliced mushrooms</li><li>1 Roma tomato, seeded and diced</li><li>2 tablespoons flour</li><li>1 1/2 cups milk</li><li>1/2 teaspoon soy sauce</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon turmeric</li><li>2 cups baby spinach (3 ounces/ 90 g)</li><li>1 1/2 cups grated cheese (4 oz/ 120g) </li><li>9-12 corn tortillas, quartered </li></ul><p><br></p><p><strong>Instructions</strong></p><ol><li>Set oven to 350°F/175°C.</li><li>Heat 1 tablespoon of the butter in a large skillet over medium-high heat and add the mushrooms, pepper and onion. Saute about 5 minutes until the onions and mushrooms are starting to brown.</li><li>Add the garlic and tomato and cook another couple minutes until the mixture looks dry.</li><li>Scoop all that into a 9x9 or 7x11 casserole dish and set aside.</li><li>Add the remaining 2 tablespoons butter to the skillet and melt over medium heat. Add the flour and make a blond roux.</li><li>Whisk in the milk, soy sauce, salt and turmeric. Let simmer 1-2 minutes until thickened.</li><li>Turn off the heat and add the vegetables back to the skillet along with the spinach.</li><li>Layer a third of the tortillas, sauce, cheese. Repeat layers, ending with cheese.</li><li>Put into oven with cabbage.</li><li>Bake at 350°F/175°C for about 20 minutes until bubbling and hot. Alternately you can microwave for 5 minutes.</li><li>Let stand 5-10 minutes before serving. </li></ol><p><br></p><p>Serves 4.</p>