California Avocado and Artichoke Stuffed Tortillas

1. Preheat oven to 350 degrees F.
2. Combine artichoke hearts and black beans in medium bowl, add avocado and squeeze 1 lime wedge over it and toss gently.
3. 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.
4. 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:

1. 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.
2. 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.