(3)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!
Loading... California Avocado and Artichoke Stuffed Tortillas
Loading...
Leave a comment
Total Time: 20 min
Cook Time:
Cook Time:
Nutrition Facts
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.
Serves: 4
|
Ingredients
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 waterInstructions
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
You might also like
Loading... 
Comments