California Avocado season has ended.

California Avocado and Artichoke Stuffed Tortillas

Total time:

20 min

Prep time:

n/a

Cook time:

20 min

Nutritional Highlights (Per serving) See Full
390 Calories
14 g Fat
11 g Fiber
650 mg Sodium
49 g Carbs
California Avocado and Artichoke Stuffed Tortillas

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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!

Ingredients

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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  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.

Nutrition information per serving

Calories 390
Total Fat 14 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 8 g)
Cholesterol 0 mg
Sodium 650 mg
Potassium 140 mg
Total Carbohydrates 49 g
Dietary Fiber 11 g
Total Sugar 6 g
Protein 13 g

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%
 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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