Vegetable flatbreads
Description
Perfect with tea and coffee. Make the sauce. In a medium saucepan, heat oil over medium heat. Add 1 teaspoon cumin, flour, and tomato paste. Cook, stirring, for 1 minute. Add broth and 3/4 cup water, bring to a boil. Reduce heat and simmer for 5 to 8 minutes. Season with salt and pepper, then set aside. Prepare the filling. In a large bowl, mix 2 cups cheese, beans, spinach, corn, white part of the onion, 1 teaspoon cumin, salt, and pepper. Preheat the oven to 200°C. Lightly grease two square baking dishes with oil. Wrap tortillas in damp towels and heat in the microwave for 1 minute. Alternatively, wrap tortillas in aluminum foil and heat in the oven for 5–10 minutes. Place 1/3 cup of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Sprinkle with remaining cheese and pour sauce over the top. Bake for 15 to 20 minutes. Let stand for 5 minutes, then sprinkle with green onions and serve.