INGREDIENTS
2 tbsp
olive oil
3 tsp
ground cumin, divided
1/4 cup
All Purpose Gold Medal® Flour
1/4 cup
tomato paste
1 14.5 ounce can
vegetable broth
3/4 cup
water
Kosher salt and freshly ground black pepper
3 cups
grated Monterey Jack cheese (or Jack-Cheddar blend), divided
1 15 ounce can
black beans, rinsed and drained
1
box frozen, chopped spinach- thawed and squeezed dry
1 cup
corn kernels (canned, frozen or fresh)
4
green onions, thinly sliced (white and green parts separated)
16
6-inch corn tortillas (Guerrero- brand is much-preferred since they do not fall apart!)
optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato