Ingredients (use vegan versions):

• 1 large onion, chopped
  
• 2 large cloves garlic, minced
  
• 2 tablespoon olive oil
  
• 2 carrots finely chopped
  
• 10 spears asparagus cut into 1 inch lengths
  
• 1 can black or kidney beans
  
• flour tortillas
  

Directions:

In a large fry pan, saute onion and garlic until soft. Add the
carrots and asparagus and saute 3 minute or until veggies are
crisp/tender. Add beans and cook 2-3 minutes.

Place approx 1/2 cup mixture in a flour tortilla and roll tightly.
Place seam side down in an oiled 9″ x 13″ pan. Repeat until all
filling is used.

Bake at 250 degrees F for approx 15-20 minutes or until tortillas
are lightly browned. Top with salsa and guacamole.

Serves: 4.

Preparation time: 30 minutes.

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