Blend adobo chillies with tomato puree to make the sauce.

Set the sauce aside.

Warm oil in a pan over medium heat.

Sprinkle flour into the oil and sauté until toasty and aromatic.

Add garlic, chilli powder, and cumin powder and sauté for 2-3 seconds.

Add the tomato puree mixture, salt, sugar, and vegetable stock.

Stir and bring to a boil, then cook on low heat for 5 minutes, adjusting consistency with stock or water if needed.

Warm oil in another pan over medium heat.

Add cumin seeds and let them sizzle.

Add onions, garlic, and jalapenos and sauté for 1-2 minutes.

Add the spinach and stir until wilted.

Add soy granules, khoya (mawa), and season with salt and pepper. Mix well and cook for a minute.

Remove the pan from the heat.

Make the Pico de Gallo by tossing onion, tomato, garlic, jalapeno, coriander leaves, lemon juice, and salt.

Grease an 8-inch baking dish.

Spread a ladle full of sauce into the pan.

Warm tortillas on a griddle or in the microwave for a minute.

Place one tortilla on a flat surface.

Spoon about 2-3 tablespoons of the spinach filling in a line in the middle of the tortilla.

Top with a tablespoon of Pico de gallo and a tablespoon of sour cream.

Tightly roll the tortilla into a tube and place it seam side down in the baking dish.

Repeat the process for all tortillas, lining them up in the baking dish over the sauce.

Ladle sauce over the filled tortillas, ensuring they are well covered.

Sprinkle cheese on top.

Cover the dish with foil.

Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, until the sauce is bubbling.

Serve hot with Cuban Black Bean Salad.