Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes


  • 8 10-inch flour tortillas
    1 tablespoon olive oil
    1 medium carrot, scraped and shredded
    1 small onion, chopped
    1 clove garlic, pressed
    1-8 ounce can tomato sauce
    1 10-ounce package frozen, 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.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Vegetarian burritos

Add Comment

* Required information
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring