Vegetable Burritos

• 23 cup chopped onion
• 12 cup shredded carrot
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 (8 ounce) packagefrozen whole kernel corn, thawed and drained
• 1 (8 ounce) can tomato sauce
• 1 tablespoon chili powder
• 12 teaspoon salt
• 14 teaspoon cumin
• 1 dash hot sauce
• 72 inches flour tortillas
• 8 ounces shredded cheddar cheese
• salsa
• guacamole

1. Saute onion, carrot and garlic in hot oil in a large skillet over medium-high heat for 2 minutes.
2. Add beans, broccoli, corn, tomato sauce, chili powder, salt, cumin, and hot sauce and bring to a boil.
3. Reduce heat and simmer 5 minutes.
4. Heat tortillas according to package directions.
5. Spoon 1/2 cup vegetable mixture down center of each tortilla and top with 1/4 cup cheese.
6. Fold bottom third of each tortilla over filling.
7. Fold 1 side of tortilla in toward center and fold top over.
8. Serve with salsa and guacamole.

onion, carrot, garlic, olive oil, black beans, broccoli, kernel corn, tomato sauce, chili powder, salt, cumin, hot sauce, flour tortillas, cheddar cheese, salsa, guacamole

Taken from www.food.com/recipe/vegetable-burritos-261470 (may not work)