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Preheat oven to 450°F. Lightly toast cumin seeds in large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skillet. Set aside.
Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings. Melt butter in skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms, garlic powder and sea salt; cook and stir 2 minutes or until asparagus is tender-crisp.
Place tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin.
Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately.