Shred the carrot with a cheese grater and chop the onion into long thin strips.
Cook the onions in about three tablespoons of EVOO for about 3 minutes. Then add in the carrots and corn and cook for about five minutes. Add some pepper for taste.
Place whole wheat tortillas in the oven and bake on 350 degrees for about seven minutes on each side. (Keep checking on them and flip when one side becomes hard.)
While the tortillas bake, peel and slice the avocado into thin strips. Then prep your sprouts!
Then let the tostada building begin!
