8 (10 oz.) flour tortillas
1 tbsp. olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1 (8 oz.) can tomato sauce
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (10 oz.) pkg. corn, thawed and drained
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
8 oz. shredded Cheddar cheese

Heat tortillas according to package. Heat olive oil in large skillet. Add carrots, onion and garlic; cook, stirring constantly 2 minutes. Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes. Spoon about 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.