California Avocado and Artichoke Stuffed Tortillas

Serves: 4


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

*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