Calories: 250 | Protein: 6.5g | Carbs: 30g | Total Fat: 12.5g | Fiber: 9g | Sodium: 255mg Yield: 6 | Serving Size: 2 tortilla wraps

Ingredients

2 tbsp. canola oil

1 yellow onion, diced

2 Garlic Cloves, Minced

¼ tsp Oregano

½ tsp ground cumin

½ tsp chili powder

¼ tsp ground black pepper

1-1/2 cup black beans (canned and drained)

2 each Avocado, Diced

12 each 6” white corn tortilla

1 cup red enchilada sauce

½ bunch chopped cilantro

Preparation

Preheat oven to 350F degrees.

Heat oil in pan and sauté onions and garlic. Add the remaining spices and black beans. Cook until heated through. Place in a food processor and pulse to mash. Leave coarsely ground. Transfer to a bowl and gently fold in diced avocados. Set aside.

Heat tortillas to make pliable either in a steamer, microwave or oven. Pour a quarter of the Enchilada sauce into a baking pan and spread evenly. Roll 1/3 cup of filling into each tortilla and place seam down into pan. Pour remaining sauce on top.

Bake covered at 350F degrees until heated through, about 20-30 minutes.

Serve garnished with fresh chopped cilantro.