- olive oil - 2 items. spoons
- Ground cumin - 2 teaspoons
- flour - 1/4 Glass
- tomato paste - 1/4 Glass
- vegetable broth - 600 milliliters
- Salt and ground pepper - - To taste
- grated cheese - 3 cups
- black beans - 450 Grams
- chopped spinach - 300 grams
- corn kernels - 300 Grams
- green onions - 6 pieces
- corn tortillas - 16 pieces
Make the sauce. In a medium saucepan, heat the oil over medium heat. Add 1 teaspoon of cumin, flour and tomato paste. Cook, stirring, 1 minute. Add broth and 3/4 cups of water, bring to a boil. Reduce heat and cook for 5 to 8 minutes. Season with salt and pepper, set aside. Prepare the filling. In a large bowl, mix 2 cups of cheese, beans, spinach, corn, a white portion of onions, 1 teaspoon cumin, salt and pepper. Preheat the oven to 200 degrees. Lightly oil two square baking dishes. Roll the cakes into wet wipes and heat in the microwave for 1 minute. Or wrap the tortillas in aluminum foil and heat in the oven for 5 to 10 minutes. Lay out 1/3 cup of the filling on each cake, tightly fold and lay with a seam down into the mold. Sprinkle with the remaining cheese and pour over the sauce. Bake for 15 to 20 minutes. Allow to cool for 5 minutes, sprinkle with spring onions and serve.
Servings: 8