California Avocado and Artichoke Stuffed Tortillas

HomeRecipesMeals & DishesEntreesCalifornia Avocado and Artichoke Stuffed Tortillas

Total Time: 20 min

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Cook Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 390

Total Fat 14g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 650mg

Total Carbs 49g

Dietary Fiber 11g

Total Sugars 6g

Protein 13g

Potassium 140mg

Vitamin A 565 (IU); Vitamin C 10 mg; Calcium 39 mg; Iron 5 mg; Vitamin D 0 (IU); Folate 20 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 4%; Iron 25%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Whole wheat tortillas filled with a combination of black beans, marinated artichokes, and chunks of creamy avocado. Smothered in an enchilada sauce and topped with sour cream and cilantro…all in about 30 minutes!

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Serves: 4

Ingredients
Instructions

1 cup Cara Mia Marinated Artichoke Hearts, coarsely chopped plus 2 Tbsp. marinade 1 (15-oz.) can no salt added black beans, rinsed and drained 1/2 ripe, Fresh California Avocado, peeled, seeded and chopped 1 medium lime, quartered 1 medium garlic cloves, minced 1/2 tsp. ground cumin 1/2 cup chopped cilantro, optional 4 whole wheat tortillas 1 (10-oz.) can enchilada sauce (or see recipe below) 2 Tbsp. STAR Extra Virgin Olive Oil 1/2 cup shredded cheddar cheese (2 ounces), optional 1/2 cup sour cream (optional) Enchilada Sauce 2 Tbsp. STAR Extra Virgin Olive Oil 2 Tbsp. all-purpose flour 1 1/2 Tbsp. chili powder 1 1/2 tsp. ground cumin 1/2 tsp. onion powder 1 (8–oz.) can tomato sauce 3/4 cup water

Preheat oven to 350 degrees F.
Combine artichoke hearts and black beans in medium bowl, add avocado and squeeze 1 lime wedge over it and toss gently.
Gently toss the black bean mixture with the marinade, garlic, cumin and half of the cilantro. Spoon equal amounts down the center of each tortilla. Roll slightly and place seam side down in a nonstick 13 x 9 baking pan. Combine enchilada sauce with olive oil and spoon mixture over the tortillas, being sure to cover tortillas completely and bake, uncovered, 20 minutes to heat thoroughly.
If desired, top each tortilla with equal amounts of cheese and sour cream. Squeeze lime wedges over all and sprinkle with remaining cilantro.

Enchilada Sauce:

Heat oil in a medium nonstick skillet over medium heat, whisk in the flour, chili powder, cumin and onion powder. Bring to a boil and cook 1 minute, stirring constantly.
Gradually whisk in tomato sauce and water into flour mixture until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

Serving Suggestions: Serve with a fruit salad of mango and pineapple

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.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.