1 can (15-oz. each) black beans drained and rinsed

---

1 1/2 ripe, Fresh California Avocados seeded and divided

---

3 Tbsp. salsa

---

2 Tbsp. dairy-free cream cheese

---

2 tsp. chili powder

---

1/2 tsp. ground cumin

---

1 tsp. garlic powder divided

---

1/4 tsp. plus 1/8 tsp. pepper divided

---

12 small corn tortillas

---

2 tsp. olive oil

---

1/2 cup water

---

1/4 cup fresh cilantro

---

2 Tbsp. lime juice

---

1/8 tsp. salt to taste

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.