INGREDIENTS
1 tbsp
avocado oil
1 cup
finely chopped kale
1 cup
finely chopped red onion
4
asparagus spears, but into small pieces
1 tsp
minced garlic
1/2 cup
cooked black beans
1/2 cup
corn kernels
1/2 cup
cooked rice
2 tbsp
lemon juice, divided
salt and pepper
1/2 cup
shredded Monterey jack cheese
1
avocado
2/3 cup
hummus
4
flour tortillas (see notes)