Bean and Veggie Tacos

This is a yummy low-fat vegan variation on traditional tacos

Wheat tortillas (I like the uncooked kind.  Then I cook them on the skillet right before serving)
1/2 batch of Red Beans and Rice  or you can use your favorite canned beans or refried beans
4 carrots, pealed and coarsely grated
1 cup shredded cabbage (I like boc choy)
1 onion, sliced
1 cup vegetable broth
Lettuce or raw spinach (as desired)
Salsa (as desired)

Coat a skillet with cookie spray and stir-fry the carrots and cabbage. Set aside.
Caramelize the onions.  To do this, coat a skillet or wok with cooking spray.  Stir fry onions until they brown slightly.  Pour in a little of the broth, and cook until the liquid is gone.  Pour in a little more. Continue adding broth and cooking onions until they are thoroughly cooked and translucent. Set aside
Heat beans, and cook tortillas.  To assemble tacos place some of the beans, onions, carrots, lettuce or spinach and salsa if desired on a warm tortilla.  Roll up and eat.

If you are not worried about being Vegan and Low-fat, you can also add cheese, plain yogurt or sour cream as  toppings.