1. Heat oil in a large skillet over medium-high heat until shimmering. Add asparagus, onion, mushrooms, and scallions and cook, stirring frequently, until softened, 5 to 7 minutes. Add vinegar and red pepper flakes and cook, stirring frequently, until vegetables are just tender. Season with salt to taste and transfer to a plate.
2. Wipe out skillet, then return to medium-high heat. Add tortillas and cook until lightly toasted in spots, 30 to 60 seconds.
3. Divide vegetables between tortillas and top with cilantro and hot sauce.
Source: Hannaford fresh Magazine, March - April 2020