- 4 eight-inch soft flour tortillas
- 12-ounce tomato sauce
- 2 cups cheddar and Monterey jack cheese
- 1-tablespoon cumin ground
- 1 pound asparagus
Mix cumin and cheese together. Take a 9-inch cake pan 1-1/2 inches tall and pour 2 ounces tomato sauce onto bottom of cake pan. Top with 1 flour tortilla then 2 ounces of sauce, 1/2 cup cheese mix, 1/3 of the cooked, chopped asparagus. Top with 1 more tortilla and repeat till you have three layers of filling, then top with the last tortilla. Top with remaining 1/2 cup of cheese, cover with foil and bake in a pre-heated 350-degree oven for 20 minutes. Cut into 4 portions.
