1 large onion, chopped
2 large cloves garlic, minced
2 tablespoons olive oil
2 carrots, finely chopped
10 spears asparagus, cut into 1" lengths
1 (15 ounce) can black or kidney beans
12 flour tortillas
1. Preheat oven to 250 degrees F. Oil a 9x13" pan. In a large fry pan, saute onion and garlic in oil, until soft.
2. Add the carrots and asparagus and saute 3 minute or until veggies are crisp/tender. Add beans and cook 2-3 minutes.
3. Place approximately 1/2 cup mixture in a flour tortilla and roll tightly. Place seam side down in prepared pan. Repeat until all filling is used.
4. Bake for approximately 15-20 minutes, or until tortillas are lightly browned. Top with salsa and guacamole.