1 cup Cara Mia Marinated Artichoke Hearts, coarsely chopped plus 2 Tbsp. marinade

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1 (15-oz.) can no salt added black beans, rinsed and drained

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1/2 ripe, Fresh California Avocado, peeled, seeded and chopped

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1 medium lime, quartered

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1 medium garlic cloves, minced

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1/2 tsp. ground cumin

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1/2 cup chopped cilantro, optional

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4 whole wheat tortillas

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1 (10-oz.) can enchilada sauce (or see recipe below)

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2 Tbsp. STAR Extra Virgin Olive Oil

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1/2 cup shredded cheddar cheese (2 ounces), optional

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1/2 cup sour cream (optional)

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2 Tbsp. STAR Extra Virgin Olive Oil

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2 Tbsp. all-purpose flour

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1 1/2 Tbsp. chili powder

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1 1/2 tsp. ground cumin

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1/2 tsp. onion powder

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1 (8–oz.) can tomato sauce

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3/4 cup water

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*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.