Mexican Tomatillo Casserole – Cappers Farmer

Ingredients

• 1 package (12 ounces) frozen spinach
• 1 tablespoon vegetable oil
• 2 green bell or ancho peppers, chopped
• 6 eggs (lightly beaten)
• 16 ounces firm tofu, drained and mashed
• 4 tomatoes, chopped and well drained (I used frozen garden tomatoes)
• 1 teaspoon salt
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 6 large (12 inch) flour tortillas
• 2 cups tomatillo salsa