- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 flour tortillas (8 inches)
- In a small bowl, combine the oil, oregano, cumin and salt; brush over both sides of tortillas. Fold tortillas into quarters; place on an ungreased baking sheet. Bake at 425° for 4-5 minutes or until heated through. Serve immediately. Yield: 8 servings.
Originally published as Cumin Roasted Tortillas in Taste of Home November 2011, p42
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