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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 4

8 (10-inch") flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1small onion, chopped
1 clove garlic, pressed
1-8 ounce can tomato sauce
1 10- ounce package rozen, chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin dash of hot sauce
18- ounce package shredded cheddar cheese

Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes. Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable. mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese. fold opposite sides over filling, securing with a wooden pick if necessary. Serve immediately with salsa and guacamole.

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